Poor Man’s Stew: Simple, Hearty, and Satisfyingly Rich

In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Once browned, drain any excess fat if necessary.
Sauté the Vegetables:

Add the chopped onion, garlic, carrots, and celery to the pot with the browned meat. Sauté for 4-5 minutes until the vegetables start to soften and the onions are translucent.
Add the Broth and Potatoes:

Stir in the cubed potatoes, diced tomatoes (with juices), beef or vegetable broth, bay leaf, dried thyme, salt, and pepper. Bring the mixture to a boil.
Simmer the Stew:

Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 30-40 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Add the Peas:

About 5 minutes before the stew is finished, stir in the frozen peas (if using). This adds a pop of color and extra flavor to the stew.
Serve and Garnish:

Remove the bay leaf and adjust the seasoning with salt and pepper if needed. Serve the stew hot, garnished with fresh parsley if desired.
Serving and Storage Tips: