1. Brown the Ground Meat: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until it’s nicely browned. This step is crucial as it develops a deep, savory flavor base for your stew. Drain off any excess fat from the skillet.

2. Sauté Aromatics: Add the chopped onion to the skillet with the browned meat. Cook for about 5-7 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic during the last minute of cooking, stirring constantly until fragrant. Be careful not to burn the garlic, as it can become bitter.

3. Transfer to Crock Pot: Carefully transfer the browned meat and onion mixture to your slow cooker (a 6-quart or larger crock pot is recommended for this recipe).

4. Add Vegetables and Liquids: To the slow cooker, add the diced potatoes, sliced carrots, and sliced celery. Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir in the soy sauce or tamari (if using), dried thyme, dried oregano, crushed rosemary, and bay leaves. Season generously with salt and freshly ground black pepper. Remember that vegetables, especially potatoes, absorb a lot of salt, so don’t be too shy, but you can always adjust later.

5. Stir and Combine: Give everything a good stir to ensure all the ingredients are well combined and the vegetables are mostly submerged in the liquid. This helps them cook evenly and absorb all the wonderful flavors.

6. Slow Cook: Cover the crock pot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the potatoes and carrots are tender and can be easily pierced with a fork. Low and slow is generally preferred for stews as it allows the flavors to meld more deeply.

7. Add Frozen Vegetables: About 20-30 minutes before the end of the cooking time, stir in the frozen peas and frozen corn. These don’t need long to cook and adding them towards the end helps them retain their vibrant color and slightly crisp texture.

8. Thicken (Optional): If you prefer a thicker stew, you can create a slurry. In a small bowl, whisk together the all-purpose flour with about 1/4 cup of cold water or some of the hot liquid from the stew until smooth. Alternatively, mix cornstarch with 2 tablespoons of cold water. Stir this slurry into the stew. Cover and cook on HIGH for another 15-20 minutes, or until the stew has thickened to your liking.

9. Final Seasoning and Rest: Once the stew is cooked and thickened (if desired), remove the bay leaves. Taste the stew and adjust seasonings (salt, pepper, or more herbs) as needed. It’s always a good idea to let the stew rest for about 10-15 minutes before serving; this allows the flavors to settle and meld even further.

10. Serve Hot: Ladle the hot Poor Man’s Stew into bowls. Garnish with fresh chopped parsley if desired for a touch of color and freshness. Enjoy your delicious, hearty, and budget-friendly meal!