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Beef and Potato Stew

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Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

Main Dish

Prep Time

10 Mins

Cook Time

65 Mins

Serving

Serves 3-5

Description

Why we love it: There’s nothing like a bowl of hearty homemade stew, full of texture and flavor. We love this stew because it’s the kind that makes you go back for seconds and hope for leftovers.

Ingredients

  • 1 lb. 85% ground beef
  • 1 large russett potato, washed and cut into cubes
  • 3 cups low sodium beef broth
  • 1 cup water
  • 1 6 ounce can tomato paste
  • 1 10 ounce can mild rotel tomatoes, drained
  • 1 cup diced yellow onion
  • 1 15oz. can whole kernel corn, drained
  • salt and pepper to taste

Preparation

  1. Heat a large dutch oven or pot over medium heat.
  2. Add the meat and cook until brown.
  3. Drain the extra grease from the pot.
  4. Add in the potato, broth, water, tomato paste, tomatoes, and onions.
  5. Bring up to a boil and then lower to a simmer for 30 minutes.
  6. Stir in the corn and season with salt and pepper.
  7. Cook for an additional 15 minutes stirring occasionally.
  8. Serve with crackers or cornbread.

Notes

  • Stew can be frozen and eaten later just store in an airtight container.

Variations

How to make this recipe with frozen potatoes: Arrange 1-1/2 cups frozen diced potatoes on a baking sheet lined with aluminum foil.  Bake at 425 F for 18-20 minutes or until golden and crispy.  Add the cooked potatoes to the stew when the corn is added in the recipe (step 6).

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JD Smith

Absolutely delicious. I only wish that a serving size was provided for the 393 calories.

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JD Smith

Absolutely delicious. I only wish that a serving size was provided for the 393 calories.

Nutrition Facts Per Serving

Calories

393

Fat

16g

Sodium

890mg

Cholesterol

62g

Vitamin C

31mg

Carbohydrates

41g

Fiber

5g

Protein

25g

Potassium

1230mg

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