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.
