This is called Poor Man's Stew but I feel so rich eating it!

On cold winter days in the Midwest, there's nothing quite like the comfort of a hearty stew. This Slow Cooker Poor Man's Stew is a favorite in our home, not just for its simplicity, but also for its heartwarming flavors. The dish gets its name because it uses affordable ingredients that many of us already have in the pantry. It's perfect for those evenings when you're pressed for time yet looking for a delicious home-cooked meal. With a slow cooker doing most of the work, this recipe is a lifesaver for busy professionals like myself who want to come home to a ready-to-eat feast.

This stew pairs wonderfully with a slice of warm, crusty bread or a simple side salad, making it a complete meal. You might also try serving it over a bed of rice or noodles to soak up the savory broth. A dollop of sour cream or a sprinkle of shredded cheese can add extra richness to each bowl.

Servings: 6

1 lb ground beef
4 large potatoes, diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (15 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

In a skillet over medium heat, brown the ground beef until it's no longer pink. Drain excess fat.

In the slow cooker, combine the beef, potatoes, carrots, onion, and garlic.

Pour in the beef broth and diced tomatoes, then add Worcestershire sauce, salt, pepper, and thyme. Stir to combine.

Cover and cook on low for 6-8 hours or until the vegetables are tender.

Before serving, taste and adjust seasoning if needed. Serve hot.

For a twist, you can substitute ground beef with ground turkey or use beef stew meat for a chunkier texture. If you like a bit of heat, try adding a pinch of crushed red pepper flakes. To make it more filling, consider stirring in a can of drained kidney beans or peas towards the end of cooking. And for extra vegetables, throw in some frozen green beans or corn in the last hour of cooking.