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Poor Mans Stew

Poor mans stew simmers ground beef, Yukon Gold potatoes, and carrots in a savory tomato-beef broth until fork-tender. This one-pot Dutch oven stew rests for 5 minutes before serving.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 3 carrots medium, sliced 1/2 inch thick
  • 1 can (15 oz) tomato sauce
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the oil in a 5-quart Dutch oven over medium heat, then add the onion and cook for 4 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, then add the ground beef, salt, and pepper; cook for 6 to 8 minutes, breaking up the beef, until browned and it reaches 160°F.
  3. Stir in the potatoes, carrots, tomato sauce, beef broth, and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits.
  4. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
  5. Remove the pot from the heat and let the stew rest, covered, for 5 minutes before serving.

Notes

For tender vegetables, cut the potatoes and carrots into even pieces. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free Worcestershire sauce and beef broth for a gluten-free option.