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Ground Beef Stew

From the library

Ground Beef Stew

Ground beef and canned tomato soup make a tasty base for the vegetables in this delicious and hearty stew.

Makes 4 portions10 steps

253

kcal · per 1 cup prepared stew, 1/4 of recipe (412g)

15g

Protein

40g

Carbs

4g

Fat

Ingredients

  • 1/2 pound ground beef, or ground turkey, or venison (lean)
  • salt (optional, 1/8 teaspoon)
  • black pepper (optional, 1/8 teaspoon)
  • 1 can tomato soup, condensed, low-sodium (10 1/2 ounces)
  • 10 1/2 us fluid ounces water (one soup can full)
  • 6 medium carrots (diced or sliced)
  • 2 medium potatoes (diced or sliced)
  • 1 cup onion (diced)

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Wash hands with soap and water.
  2. Brown meat.
  3. Drain fat, if any.
  4. Season lightly with salt and pepper (optional).
  5. Add soup and 1 can of water to fry pan.
  6. Add vegetables.
  7. Bring to a boil, then simmer, covered, about 25 minutes or until tender.
  8. Remove from heat, cover for last 10 minutes to thicken.
  9. Serve.
  10. Refrigerate leftovers.

USDA MyPlate Kitchen — Simply Good Eating Recipe Cards, Vol. 1, 2000 — University of Minnesota Cooperative Extension Service (public domain), via myplate.food · public domain

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