Poor Man's Stew
Transform simple ingredients into a rich, soul-warming bowl of Poor Man's Stew. This budget-friendly one-pot dinner features savory ground beef, tender root vegetables, and a thick, savory gravy that tastes like it simmered all day.
Equipment
- Large pan or Dutch oven
Ingredients
- 1 lb ground meat of your choice or 500g (or ground soya meat)
- 1 large onion chopped
- 1 clove garlic crushed or chopped
- 0.5 lb mushrooms or 300g, chopped
- 2 large carrots peeled and chopped into bite-size pieces
- 1.33 cups frozen peas or 200g (or 2 zucchini, cut into bite-sized pieces)
- 3-4 medium potatoes peeled and cut into bite-size pieces
- 1 Tablespoon Olive Oil
The flavours
- 3 heaped Tsp Cornstarch mixed with 1 cup cold water
- 1 Tsp dried Thyme
- 2 Bay Leaves
- 1 Tsp Worcestershire Sauce or Balsamic Vinegar
- 1 Pint Vegetable or Beef Broth
- Salt and Pepper to taste
- Bread and Butter to serve
Instructions
Prep the Vegetables
- Peel and cut the carrots and potatoes into even, bite-size pieces, so everything cooks at the same pace and you do not end up with crunchy carrots and mushy potatoes.
- If you are using zucchini instead of peas, cut it into similar bite-size chunks and set it aside with the mushrooms so it is ready when the pot starts moving fast.
Build the Flavor Base
- Set a large pan over medium heat and warm the olive oil, then add the chopped onion. Let it soften until it turns glossy and sweet-smelling, stirring so it does not brown too quickly.
- Add the garlic and stir for a moment until it turns fragrant, then crumble in the ground meat. Keep stirring and breaking it up until the meat is evenly browned and there are no pink spots.
- Push the meat and onions to one side of the pan and press a tablespoon of tomato paste into the bare hot spot. Let it sit briefly until it darkens slightly and smells richer, then stir it through so it coats everything and stains the pan with flavor.
- Deglaze with a splash of soy sauce and apple cider vinegar, scraping the browned bits off the bottom. Those little stuck-on bits are pure gold, and the smell should turn instantly deeper and more savory.
Simmer and Thicken
- Stir in the mushrooms, carrots, peas or zucchini, potatoes, thyme, bay leaves, and Worcestershire sauce or balsamic vinegar. Cover with a lid and let it simmer for 5 minutes so the vegetables start to sweat and the pot smells like a real stew.
- Pour in the vegetable or beef broth, then add the cornstarch mixed with cold water. Stir thoroughly so no lumps hide in the corners, cover again, and simmer for 35 minutes until the potatoes are tender and the gravy looks glossy and thicker.
- If you want more gravy, add a little hot water until it looks right to you, then bring everything back to the boil. Finish with salt and pepper to taste, and let it sit a minute so the flavors settle.
Serve
- Ladle into deep bowls and bring it to the table steaming, with that beef-broth aroma and tender vegetables that yield with a spoon. Serve with buttered bread for dunking.
Notes
Thickening Tip: For a natural, velvety gravy without adding extra cornstarch, mash a few cooked potato pieces against the side of the pan and stir them directly back into the broth.
Fat Management: If using a richer 80/20 ground beef, be sure to spoon off or drain excess fat after browning to prevent your stew from becoming oily and separated.
Storage & Freezing: This stew will keep in the fridge for 3 to 4 days and tastes even better the next day. It freezes well, though russet potatoes can turn slightly grainy upon thawing; always reheat gently on the stovetop over low heat without boiling to maintain the vegetables' texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.