BEEF STEW RECIPE WITH CREAM OF MUSHROOM SOUP RECIPES

Name: Ground Beef Veggie Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound lean ground beef (90% lean); 1 tablespoon olive oil; 1 small yellow summer squash, chopped; 1 small zucchini, chopped; 1 small sweet red pepper, chopped; 2 cans (15 ounces each) diced tomatoes; 1 cup water; 1 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons minced fresh cilantro; Reduced-fat sour cream, optional

GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT

Ground Beef Veggie Stew Recipe: How to Make It image

This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 small yellow summer squash, chopped
1 small zucchini, chopped
1 small sweet red pepper, chopped
2 cans (15 ounces each) diced tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

Nutrition Facts : Calories 180 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 9g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat

GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT - TASTE …

Ground Beef Veggie Stew Recipe: How to Make It - Taste … image

This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 small yellow summer squash, chopped
1 small zucchini, chopped
1 small sweet red pepper, chopped
2 cans (15 ounces each) diced tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

More about "beef stew recipe with cream of mushroom soup recipes"

GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT - TASTE …

This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! —Courtney Stultz, Weir, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 180 calories per serving

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

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