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Hearty Poor Man’s Stew with Ground Beef & Potatoes

Hearty Poor Man’s Stew with Ground Beef & Potatoes - featured image
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A deeply savory, soul-warming stew made from humble ingredients like ground beef, potatoes, and carrots. This budget-friendly meal tastes like it’s been simmering all day but comes together in about 45 minutes, proving you don’t need expensive ingredients to create a memorable meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed (about 1 1/2 lbs)
  • 3 large carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (optional, for thicker stew)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your vegetables: dice the onion, mince the garlic, peel and cube the potatoes into 1-inch cubes, and slice the carrots and celery. Keep cut potatoes in a bowl of cold water to prevent browning.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the ground beef and let it cook without stirring for 3-4 minutes to get a good sear. Break the meat apart and continue cooking until nicely browned, about 5-7 minutes total. Use a slotted spoon to transfer the beef to a plate, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the diced onion. Cook for 4-5 minutes until soft and translucent, scraping up browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste, dried thyme, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the mixture is thick and paste-like.
  5. Pour in the beef broth and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot (deglazing). Add the diced tomatoes (undrained), bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle boil.
  6. Stir in the cubed potatoes, sliced carrots, and celery. Return the browned ground beef to the pot. The liquid should just barely cover the vegetables; if needed, add another 1/2 cup of broth or water.
  7. Reduce heat to low, cover the pot, and let the stew simmer gently for 25-30 minutes until the potatoes are fork-tender and the carrots are soft. If the stew is too thick, add a splash more broth; if too thin, simmer uncovered for the last 5-10 minutes.
  8. Remove the bay leaf and discard. Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes if desired. Let the stew rest off the heat for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t rush the browning step—it’s crucial for developing deep flavor. Use low-sodium broth to control salt levels. Cut vegetables uniformly for even cooking. Simmer gently, don’t boil. This stew tastes even better the next day as flavors meld. For a thicker stew, mash a few potato cubes against the side of the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

Keywords: poor man's stew, ground beef stew, hearty stew, budget-friendly dinner, comfort food, potato stew, one-pot meal

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