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Poor Man's Stew

Poor Man's Stew is a hearty American one-pot dinner made with browned ground beef, potatoes, carrots, and onions in a savory tomato broth. Simmered until the potatoes are tender and finished with frozen mixed vegetables, it’s thick, comforting, and spoon-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Poor Man's Stew
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 potatoes, cubed
  • 3 carrots, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10.75 oz) tomato soup
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup frozen mixed vegetables

Equipment

  • 1 Dutch oven

Method
 

Brown the beef base
  1. Brown the ground beef and diced onion in a large pot for 8 minutes, stirring occasionally until the beef is well-browned. Drain excess fat and add the minced garlic.
Build the stew
  1. Add the cubed potatoes, sliced carrots, diced tomatoes, tomato soup, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper to the pot. Stir until the ingredients are evenly combined.
Bring to a boil
  1. Bring the mixture to a boil over medium-high heat. Keep an eye out for steady bubbling across the surface.
Simmer
  1. Reduce heat and simmer covered for 20-25 minutes, stirring once halfway through to prevent sticking. Simmer until the potatoes are tender when pierced with a fork.
Finish with vegetables
  1. Stir in the frozen mixed vegetables and simmer (covered) for 5 minutes, just until heated through. Look for the vegetables to brighten slightly in color.
Season and serve
  1. Taste and adjust seasoning with more salt and black pepper if needed. Serve hot, thick and hearty, with bread if desired.

Notes

For best flavor, let the stew simmer until the potatoes are truly tender—undercooked potatoes won’t soften later. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave until steaming. Freezing is yes: freeze in sealed containers up to 2-3 months, then thaw overnight and reheat. If you want a lighter option, use lean ground beef or swap in ground turkey for similar texture with less fat.