Serves 6
231 cal · 73 min
Three Sisters Stew
Recipe GLPRebfa8dcb8aca95
A hearty, vegetable-rich stew combining ground beef with potatoes, beans, and garden vegetables. This comforting one-pot meal features red potatoes, corn, squash, and both kidney and black beans simmered in a tomato base. Perfect for a satisfying family dinner.
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Ingredients
½ pound Ground beef
1 cup Yellow onions, diced
3 cups Water
3 cups Red potatoes, cubed
2 Fresh tomatoes, diced
1 can (15 ounces) Tomato sauce, no salt added
½ cup Frozen corn kernels
½ cup Yellow squash, diced
½ cup Zucchini, diced
½ can (about 8 ounces) Low-sodium kidney beans, drained
½ can (about 8 ounces) Low-sodium black beans, drained
¼ cup Quick-cooking oats
2 Garlic cloves, minced
¼ teaspoon Black pepper
¼ teaspoon Salt
Directions
Heat a small skillet over medium-high heat. Add ground beef and diced onions, breaking the beef into small crumbles as it cooks. Brown the mixture for 8 to 10 minutes, stirring occasionally, until the beef is no longer pink and reaches an internal temperature of 160°F. Drain off excess fat.
Pour the water into a large pot and bring it to a boil. Add the cubed red potatoes and the cooked ground beef mixture. Return to a boil and cook for 15 minutes, until the potatoes begin to soften.
Stir in the diced tomatoes, tomato sauce, frozen corn, diced yellow squash, diced zucchini, kidney beans, black beans, quick-cooking oats, and minced garlic. Add the black pepper and salt. Bring the mixture back to a boil.
Reduce the heat to low and simmer for about 25 minutes, stirring occasionally, until all the vegetables are tender and the stew has thickened slightly. Adjust seasoning to taste before serving.
