Step 1: Brown the Beef
In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Step 2: Build the Stew Base
Add tomato paste to the beef and cook for 1–2 minutes to deepen the flavor. Stir in the diced onions and cook until they begin to soften, about 3–4 minutes.
Step 3: Add Vegetables and Liquid
Add the diced potatoes and carrots to the pot. Pour in the beef broth and diced tomatoes, including their juices. Stir in the Lipton Beefy Onion Soup Mix, dried parsley, salt, and pepper.
Step 4: Simmer
Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until potatoes and carrots are tender and the flavors have melded.
Step 5: Serve
Ladle the stew into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread or rolls for a complete meal.
Serving and Storage:
This stew is best served warm as a hearty main dish. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave. For longer storage, this stew freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips:
- Use russet potatoes for a creamy texture that holds up well during simmering.
- Adjust seasoning with more salt, pepper, or dried herbs to suit your taste.
- Add frozen peas or corn in the last 10 minutes of cooking for extra color and flavor.
- For a thicker stew, mash a few potatoes against the side of the pot and stir.
- For richer flavor, sauté garlic along with onions before adding tomato paste.
Conclusion:
Poor Man’s Stew is the ultimate comfort food: hearty, flavorful, and easy on the wallet. Packed with tender beef, vegetables, and a savory tomato-beef broth, it’s perfect for cozy nights at home or feeding a crowd. With simple pantry ingredients and minimal effort, you can enjoy a classic stew that tastes like it’s been simmering all day.
FAQ:
Can I make this stew in a slow cooker?
Yes! Brown the beef and sauté the onions first, then combine all ingredients in a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
Can I use other types of potatoes?
Yes, Yukon gold or red potatoes work, but cooking time may vary slightly.
Can I make this stew vegetarian?
Yes, substitute the beef with mushrooms, lentils, or plant-based meat and use vegetable broth instead of beef broth.
How do I thicken the stew?
Mash a few of the cooked potatoes into the broth or stir in 1–2 tablespoons of cornstarch slurry (cornstarch + water) during the last 5 minutes of cooking.
Can I freeze leftovers?
Absolutely, store in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.