Hearty Ground Beef and Vegetable Stew

This comforting stew is packed with lean protein and fiber-rich vegetables, making it a satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 227 g lean ground beef · 344 kcal in the whole recipe
• Salt (optional)
• Black pepper (optional)
• 298 g condensed low-sodium tomato soup · 214 kcal in the whole recipe
• Water
• 366 g carrots, diced or sliced · 144 kcal in the whole recipe
• 340 g potatoes, diced or sliced · 251 kcal in the whole recipe
• 150 g onion, diced · 60 kcal in the whole recipe

Method

1. In a large skillet or pot, brown the ground beef over medium-high heat until fully cooked, then drain any excess fat.

   

2. Season the meat lightly with salt and black pepper if desired.

   

3. Pour in the condensed tomato soup and one soup can (about 1 1/4 cups) of water, stirring well to combine.

   

4. Stir in the diced carrots, potatoes, and onions, then bring the mixture to a boil.

   

5. Reduce heat to low, cover, and simmer for about 25 minutes until the vegetables are tender.

   

6. Remove from heat and let it stand covered for 10 minutes to thicken before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.