 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This is a rich and hearty stew made with fresh vegetables and lean ground meat. Using ground meat makes this a quick stew that can be cooked easily in 1 1/2 hours. I make a batch of corn muffins to crumble and stir in. This recipe can easily be doubled for great leftovers! Ingredients:
1 lb 93% lean ground beef (93/7) |
4 cups water |
3 medium fresh carrot sticks, sliced into 1/4 in pieces |
1/3 lb fresh green beans, ends snapped and cut into 1 in pieces |
3 medium potatoes, peeled and cubed |
1 garlic clove, minced |
1/4 yellow onion, finely diced |
15 ounces tomato sauce |
6 ounces tomato paste |
1 teaspoon beef bouillon |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pinch sugar |
Directions:
1. Brown hamburger meat and drain the fat off.
2. Add the water, carrots, green beans, garlic, onion, tomato sauce, tomato paste, beef bouillon, salt, pepper, and sugar.
3. Bring to a boil, then reduce the heat and cover for about 30 minutes stirring occasionally.
4. Add the potatoes, cover and cook for 25-30 minutes or until potatoes are just tender.
5. Note: Don't cook for to long or the potatoes will mush and make the stew to thick!
|
|