By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
253 cal · 50 min
Ground Beef Stew
Recipe GLPRf43ce2d6b377fd
A comforting, hearty stew made with seasoned ground beef, fresh vegetables, and tomato soup broth. Tender carrots, potatoes, and onions simmer together to create a satisfying one-pot meal that's ready in under an hour.
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Ingredients
1/2 pound lean ground beef
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper (optional)
1 can (10 1/2 ounces) low-sodium condensed tomato soup
10 1/2 fluid ounces water
6 medium carrots, diced or sliced
2 medium potatoes, diced or sliced
1 cup diced onion
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until the meat is no longer pink in the center and reaches an internal temperature of 160°F (about 5–7 minutes).
Carefully drain excess fat from the cooked meat, tilting the skillet and using a spoon to remove any accumulated grease.
Season the browned meat with salt and pepper to taste, if desired.
Pour in the condensed tomato soup and water. Stir well to combine and distribute the soup evenly throughout the meat.
Add the diced carrots, potatoes, and onion to the skillet and stir to blend with the soup mixture.
Increase heat to bring the stew to a boil. Once boiling, reduce heat to low and cover the skillet with a lid. Simmer gently for approximately 25 minutes, or until the vegetables are tender when pierced with a fork.
Remove the skillet from heat and leave the lid on for an additional 10 minutes. This resting period allows the broth to thicken slightly.
Ladle the stew into bowls and serve hot.
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Comments
Every ingredient is standard at any Charlotte grocer—ground beef, canned tomato soup, carrots, potatoes, and onions are all cheap and widely available. The real cost driver is the ground beef itself, which at $5–7 per pound means roughly $2–3 per serving depending on the amount used. The stated 50 minutes is honest for browning meat and simmering vegetables, though chopping the onion, carrot, and potato adds another 10 minutes if you're not practiced. This is a genuine weeknight comfort dish that reheats well and feeds a family of four, but it's straightforward rather than memorable, and the canned soup base means it won't stand out against homemade broth versions.
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