Poor Man’s Stew, a quick and easy dinner recipe, made from scratch and full of flavor.
I have cooked this recipe several times and followed the steps to the best of my abilities. As a genuine southern coastal Florida and South Alabama I really enjoy good food that is well prepared. I have read through more than a hundred of the reviews of this excellent recipe. Realizing that all ingredients are not available in all areas that one would like to cook this work of art I am puzzled by those who seem to underrate it after modifying the ingredients or cooking procedures. This procedure is akin to taking a picture of a sunset at noon and then criticizing the outcome. I’m not sure that this isn’t the highest-rated recipe on the web. It is certainly the best gumbo that I have ever tasted when made exactly as directed. I applaud the cooks that offered this to the world we owe you our thanks.
- 1 pound of ground beef
- 1/2 medium onion, chopped
- 3 slices of meat, raw and minced
- 3-4 carrots, peeled and chopped
- 3-4 small potatoes, peeled and cut into 1% pieces
- 2 cans (15 oz. each) kidney beans, undrained
- 1 15 oz. can whole or chopped tomatoes, undrained
- 1 8 oz can of tomato sauce
- 1 cup beef broth
- salt and pepper to taste
- Brown the ground beef, drain the fat.
- Add some onion and cook until onion is tender.
- Add the kidney beans and rinse the can with a little water and add it.
- Add the meat (not cooked, only raw) and the rest of the ingredients Season to taste with salt and pepper.
- Cook with the lid on for about 30 minutes or until the potatoes and carrots are cooked.
- If the meat is too soupy, cook without the lid on for a further 15 to 20 minutes. If you like a thick stew, you can add about one tablespoon.
- Add the flour to 1/4 cup of water, stir until no more lumps remain and add to the stew to thicken it.