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This one’s been in my rotation for years. I think I first made it during a grocery trip where I walked in with $20 and a mission: something that could feed us for a couple of nights, preferably with leftovers. I grabbed some ground beef, potatoes, a can of tomato paste, and a bag of carrots. And what came out of that trip ended up being a go-to comfort meal we now call “Poor Man’s Stew.”
It’s not fancy. It doesn’t pretend to be. But it’s filling, flavorful, and comes together with things you probably already have in your pantry. Plus, it slow cooks while you go about your day — and that smell when you walk back in the house? Heaven.
Why We Love This Stew
Cheap and cheerful. Seriously — everything here is budget-friendly.
Set-it-and-forget-it. Browning the beef is the only “cooking” involved. The slow cooker takes over from there.
One pot, no fuss. No extra dishes or cleanup.
Big flavor, hearty bites. It tastes like something Grandma would’ve made — rich, meaty, and cozy.
What You’ll Need
Here’s what I usually use, but this one’s very forgiving. Feel free to tweak based on what’s in your kitchen.
Ground beef (about 2 lbs) – I usually use 80/20. A little fat = more flavor.
Russet potatoes (4 medium) – Peel and dice. These hold up well and add some creaminess as they cook.
Carrots (2 large) – Adds a little sweetness and color.
Onion (1 medium) – Gives the whole thing a mellow savory base.
Tomato paste (4 tablespoons) – Deepens the flavor without being overly tomato-y.
Beef bouillon cubes (2) – Packed with umami and great for soups/stews.
Worcestershire sauce (a few drops) – Optional, but adds a nice depth.
Garlic powder, onion powder, oregano, salt & pepper – Pantry staples that round out the flavor.
Hot water – Just enough to cover everything and activate the bouillon.
Let’s Make It
1. Brown the Ground Beef
In a large skillet, brown the ground beef over medium-high heat. Break it up as it cooks — I just use a wooden spoon. Once it’s no longer pink (about 7–10 minutes), drain off any extra grease and toss it into your slow cooker.
2. Chop the Veggies
While the beef is cooking, peel and dice your potatoes and carrots. Chop the onion. Toss them all into the slow cooker with the beef.
3. Season It
Sprinkle in:
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
Salt and pepper (just a pinch each — you can always add more later)
Stir everything gently to mix it up.
4. Make the Broth
In a bowl or big measuring cup, mix:
4 tablespoons tomato paste
2 cups hot water
2 bouillon cubes (stir to dissolve)
A few drops Worcestershire sauce (if you’ve got it)
Pour that mixture into the slow cooker and give it another stir.
If the veggies aren’t quite covered, add another splash or two of water.
5. Let It Cook
Pop the lid on and set it:
Low for 7–8 hours, or
High for 4–5 hours
That’s it! You’ll know it’s done when the potatoes are fork-tender and the whole thing smells like a warm hug.
Optional: Thicken It Up
If you like a thicker stew (I usually do), mix a spoonful of cornstarch with a splash of cold water during the last 30 minutes of cooking. Stir that in and let it finish cooking. It gives the broth a nice, stew-like consistency.
Serving Suggestions:
Give it a final taste. Add more salt or pepper if you need to. Then ladle into bowls and serve hot.
We usually eat this with:
Crusty bread or dinner rolls
A simple salad on the side
Or spooned over rice when we need to stretch it
Leftovers & Storage
Fridge: Keeps well in the fridge for up to 4 days.
Freezer: Cools down great. Just portion it out and freeze for up to 3 months.
Reheat: Microwave or warm on the stovetop. Add a splash of water or broth if it thickens too much.
Variations We’ve Tried (and Loved)
More Veggies: Celery, green beans, bell pepper — toss in whatever you’ve got.
Tomato-forward: Add a can of diced tomatoes if you want more of that tomato base.
Mushrooms: Sauté a few and add them for extra earthiness.
Herby twist: A little rosemary or thyme goes a long way.
Spicy version: Add red pepper flakes or hot sauce if you like a little heat.
Final Thoughts
This stew isn’t winning any beauty contests, but you won’t care once you taste it. It’s the kind of meal that fills the kitchen with the smell of dinner hours before you eat — and that alone makes the day feel better.
Poor Man’s Stew might not sound fancy, but it’s packed with flavor, easy on the wallet, and hits the spot every single time. Honestly, I don’t think I’ll ever stop making it. It’s reliable, warm, and real — just like the best home cooking should be.
Give it a try the next time your fridge looks bare and your family’s hungry. I think you’ll be surprised how good simple can taste.
Slow Cooker Poor Man's Stew
Ingredients
- 2 lbs ground beef 80/20 preferred
- 4 medium russet potatoes peeled and diced
- 2 large carrots peeled and diced
- 1 medium onion chopped
- 4 tbsp tomato paste
- 2 beef bouillon cubes
- 2 cups hot water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- salt and pepper to taste
- Worcestershire sauce a few drops, optional
Instructions
- In a large skillet, brown ground beef over medium-high heat, breaking it up with a spoon. Cook 7–10 minutes until no longer pink. Drain excess fat.
- Transfer browned beef to a slow cooker. Add diced potatoes, carrots, and chopped onion.
- Sprinkle in garlic powder, onion powder, oregano, and a pinch of salt and pepper. Stir gently to combine.
- In a separate bowl, mix tomato paste, hot water, bouillon cubes (stir until dissolved), and Worcestershire sauce if using.
- Pour the broth mixture over the contents of the slow cooker. Stir to ensure even distribution.
- Cover and cook on low for 8 hours, or on high for 4–5 hours, until potatoes and carrots are tender.
- Taste and adjust seasoning before serving.