Poor Man's Stew
A budget-friendly, hearty one-pot beef stew made with inexpensive cuts, root vegetables, and pantry staples. Thick, savory, and perfect for chilly nights.
Ingredients
Stew
- 2 tbsp vegetable oil
- 1 ½ lb beef stew meat cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 large potatoes cubed
- 2 stalks celery sliced
- 14 oz diced tomatoes , undrained
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp smoked paprika optional
- 1 tbsp Worcestershire sauce
- 1 tbsp vinegar apple cider or red wine
- 2 tbsp flour optional, for thickening
- Chopped parsley for garnish
Instructions
- Pat beef dry and season with salt and pepper. Heat oil in a large pot over medium-high heat and brown meat in batches until seared. Transfer to a plate.
- Reduce heat to medium, add onion and cook until translucent (about 5 minutes). Add garlic and cook 1 minute. Stir in tomato paste and smoked paprika and cook another minute.
- Return beef to the pot. Add carrots, potatoes, celery, diced tomatoes, thyme, bay leaf, Worcestershire sauce, and beef broth. Bring to a simmer, scrape browned bits, reduce heat to low, cover partially and simmer 1–1 1/4 hours until beef is tender.
- For a thicker stew, whisk flour into 1/4 cup cold water and stir in during the last 10 minutes. Taste and adjust seasoning. Stir in vinegar before serving and garnish with parsley.
Notes
- For deeper flavor, refrigerate overnight and reheat; stew often tastes better the next day.
- Substitute root vegetables like parsnips or turnips if needed.
- Add a can of drained beans for extra bulk if meat is limited.
Nutrition
Calories: 430kcalCarbohydrates: 28gProtein: 35gFat: 18gSaturated Fat: 6gSodium: 720mgSugar: 7g
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