Creamy, hearty, and wildly comforting, Poor Man’s Stew is the kind of one-pot dinner that feels like a warm hug after a long day. With tender potatoes, juicy ground beef, and a rich tomato-beef broth, this stew hits all the cozy notes without demanding a lot of time or expensive ingredients. Fun fact: many families have a slightly different version tucked into their weeknight rotation, which is part of what makes this dish so charming and adaptable. If you enjoy slow-cooker comfort meals, you might also appreciate our Crock-Pot Poor Man’s Stew for an even hands-off option.
This recipe stands out for its simplicity, fast prep, and crowd-pleasing flavors. It’s perfect for busy weeknights, economical meal planning, and feeding a hungry family without stress. Compared to more elaborate beef stews on the blog, this recipe uses budget-friendly ground beef rather than pricey cuts—and still delivers rich, satisfying flavor. Read on and get excited to make a potful of comfort tonight.
What is Poor Man’s Stew?
Why is it called Poor Man’s Stew? Was it invented by someone with an extra-large spoon and too many tasty leftovers? The name sparks curiosity—and maybe a chuckle. Often made from inexpensive pantry staples like ground beef, potatoes, carrots, and canned tomatoes, this stew proves that great flavor doesn’t require a designer grocery list. Some tell a playful story that “the way to a man’s heart is through his stomach,” so a humble pot of stew could win hearts while keeping the budget intact. Give it a try and see how such simple ingredients add up to something memorable.
Why You’ll Love This:
- Hearty, comforting flavor: The blend of savory browned beef, sweet carrots, and tender potatoes creates a satisfying mouthfeel and a rich, warming broth.
- Budget-friendly and filling: This dish stretches a small amount of meat with vegetables and broth to serve a family, making it a smart choice for economical cooking.
- Versatile toppings and pairings: A sprinkle of fresh parsley, a dollop of sour cream, or warm buttered bread can elevate the stew instantly.
Compared to other stews on the blog, this one achieves big flavor with minimal fuss—ideal for anyone who wants a dependable, tasty meal without a long ingredient list. Try it tonight and enjoy the simple pleasures of a truly comforting bowl.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying because it relies on straightforward techniques: brown the beef, soften the aromatics, add hearty vegetables and broth, then simmer until tender. The texture is a pleasing mix of creamy-tender potatoes, soft carrots, and a rich, savory broth. Prep is quick—about 15 minutes—and simmer time is roughly 30 minutes for a total ready-to-eat time of around 45 minutes. If you like hands-off options, check our poor man’s stew recipe variations for helpful ideas and tweaks.
Ingredients
1 pound Ground beef, raw
3 medium Potatoes, peeled and diced into 1/2-inch cubes
2 large Carrots, peeled and sliced into rounds or half moons
1 large Onion, chopped (about 1 cup)
1 can (14.5 ounces) Canned tomatoes, crushed
4 cups Beef broth, low-sodium preferred
Salt and pepper, to taste
Optional: 1 clove Garlic, minced
Optional: 1 tsp Dried herbs (thyme or rosemary), crushed
Directions
- In a large pot over medium heat, add 1 pound ground beef. Cook, breaking it apart with a wooden spoon, until no pink remains and the beef is nicely browned, about 6 to 8 minutes. Drain excess fat to keep the broth from becoming greasy.
- Add the chopped onion and optional minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 4 to 5 minutes. Then add the sliced carrots and cook for 2 minutes more to take off the raw edge.
- Add the diced potatoes, the can of crushed tomatoes (including juices), and 4 cups of beef broth. Stir in optional 1 teaspoon dried herbs if using. Season with salt and pepper to taste—start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust later.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low to maintain a simmer. Cover and simmer for about 30 minutes, stirring once or twice, until the potatoes and carrots are tender and the flavors have melded.
- Taste and adjust seasonings with additional salt, pepper, or a pinch of sugar if the tomatoes taste too acidic. Serve hot, ladled into bowls with crusty bread or a green side salad.
What to Serve With
- Crusty bread or dinner rolls for dipping and soaking up the broth.
- A simple green salad with a bright vinaigrette to contrast the stew’s richness.
- Buttery mashed potatoes for an extra-cozy pairing.
- Pickled vegetables or a crisp slaw to add acidity and crunch.
- A robust red wine or a cold, mellow beer for adults who want a beverage pairing.
Top Tips for Perfecting
- Swap ground beef for ground turkey or a plant-based ground for a lighter or vegetarian-friendly version. Increase seasoning slightly to compensate for milder meat alternatives.
- For a deeper flavor, brown the beef until slightly caramelized and deglaze the pot with a splash of beef broth before adding the remaining liquid.
- Cut vegetables uniformly so they cook evenly—1/2-inch cubes work well.
- If the stew is too thin, simmer uncovered for the last 10 minutes to reduce and concentrate flavors. If it’s too thick, add a splash more broth or water.
- Avoid over-salting at the start; you can always add more salt at the end after the flavors have developed.
Storing and Reheating Tips
- Refrigeration: Cool the stew to room temperature, then store in an airtight container for up to 3 to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally until heated through. Add a little broth if the stew has thickened during storage. Microwaving is fine for single servings—cover and heat in 60-second intervals, stirring between bursts.
- Note: Potatoes can absorb liquid when stored; you may need to thin the stew slightly when reheating.
FAQs
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well as a leaner substitute. You may want to add a bit more seasoning or a splash of soy sauce for extra umami.
Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté the onions first, then add everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
How can I make the stew thicker?
Simmer uncovered to reduce the liquid, or stir in a small slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.
Is this recipe freezer-friendly?
Yes. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I add other vegetables?
Of course. Peas, green beans, or diced bell peppers are great additions—add tender vegetables like peas toward the end of cooking to avoid overcooking.
Conclusion
This Poor Man’s Stew proves that a humble, budget-friendly meal can be deeply satisfying and full of flavor. It’s easy to prepare, forgiving for beginners, and endlessly tweakable so you can make it your own. If you want inspiration for a slow-cooker variation or a hands-off method, check out this helpful recipe for Slow Cooker Poor Man’s Stew – The Magical Slow Cooker. Give this stew a try, share a bowl with loved ones, and enjoy the simple comfort of a meal that warms both body and heart.
Poor Man’s Stew
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 pound Ground beef, raw
- 3 medium Potatoes, peeled and diced Cut into 1/2-inch cubes
- 2 large Carrots, peeled and sliced Cut into rounds or half moons
- 1 large Onion, chopped About 1 cup
- 14.5 ounces Canned tomatoes, crushed
- 4 cups Beef broth Low-sodium preferred
- Salt and pepper To taste
- 1 clove Garlic, minced Optional
- 1 tsp Dried herbs (thyme or rosemary), crushed Optional
Instructions
- In a large pot over medium heat, add ground beef. Cook, breaking it apart with a wooden spoon, until no pink remains and the beef is nicely browned, about 6 to 8 minutes. Drain excess fat.
- Add the chopped onion and optional minced garlic to the pot. Cook until the onion is softened and translucent, about 4 to 5 minutes. Then add the sliced carrots and cook for 2 minutes more.
- Add the diced potatoes, crushed tomatoes (including juices), and beef broth. Stir in optional dried herbs. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil. Once boiling, reduce heat to low to maintain a simmer. Cover and simmer for about 30 minutes, stirring occasionally.
- Taste and adjust seasonings with additional salt, pepper, or a pinch of sugar if needed. Serve hot, ladled into bowls.