GROUND BEEF, CARROTS, CELERY POTATOES RECIPES

HEARTY SKILLET SUPPER RECIPE: HOW TO MAKE IT

Hearty Skillet Supper Recipe: How to Make It image

When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. —Pat Jensen, Cottonwood, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 cup chopped carrots
1 cup cubed peeled potatoes
1 cup water
1/2 cup uncooked long grain rice
2 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; crumble beef; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

Nutrition Facts : Calories 329 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1140mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

SIMPLE BEEF STEW WITH CARROTS, ONIONS, POTATOES AND CELERY ...

Provided by Ellen

Number Of Ingredients 11

Ingredients

1 pound lean stew beef, cut in 2 inch pieces
salt and pepper to taste
2 Tablespoons flour
2 Tablespoons oil
2 Tablespoons apple cider vinegar
2 potatoes, peeled and cut in 1 inch chunks
3 carrots, peeled and cut into 1 inch chunks
1 onion, quartered
1 celery stalk, cut into 1 inch chunks
3 cups beef broth
a sprinkling of fresh minced parsley (optional)

Steps:

Salt and pepper the meat cubes, then toss with a tablespoon of the flour, saving the rest for later.
Heat the oil in a Dutch oven or heavy pot over medium-high heat and brown the beef on all sides, about 5 minutes.
Remove the meat with a slotted spoon and set aside.
Pour the vinegar into the pot and heat it while scraping up the browned bits.
Add the broth and all the vegetables along with the browned beef. Bring to a very low simmer, cover. and cook about 2 hours, until the beef is tender.
Add some of the broth to the flour and stir together until smooth. Add this back to the stew and cook another ten minutes.
Season to taste with salt and pepper, about half a teaspoon each. Sprinkle with the parsley, if using, then dish it up and serve it.

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