From the Pantry Butler kitchen

Ground Beef Stew

4 servings

Ground Beef Stew

Ground beef and canned tomato soup make a tasty base for the vegetables in this delicious and hearty stew. USDA MyPlate Kitchen — Simply Good Eating Recipe Cards, Vol. 1, 2000 — University of Minnesota Cooperative Extension Service (public domain), via myplate.food

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

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.

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