GROUND BEEF STEW RECIPE - PILLSBURY.COM
Looking for a hearty dinner? Then check out this delicious ground beef stew that’s ready in 45 minutes.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 5
Number Of Ingredients 14
Steps:
- In Dutch oven or large saucepan, combine ground beef, salt and pepper; cook over medium-high heat until beef is browned and thoroughly cooked. Drain.
- Add carrots, potatoes, onion and broth. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are almost tender.
- Stir in zucchini, tomatoes, mushrooms, thyme and Worcestershire sauce. Cook 5 to 10 minutes or until zucchini is tender.
- In small jar with tight-fitting lid, combine water and flour; shake well to blend. Gradually add to stew, stirring constantly; cook and stir until bubbly and thickened.
Nutrition Facts : Calories 310 , CarbohydrateContent 28 g, CholesterolContent 55 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 20 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 920 mg, SugarContent 7 g
GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 11
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
More about "ground beef stew recipes quick recipes"
JOOLS’ SIMPLE BEEF STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 229 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Pick and finely chop the thyme and rosemary leaves. Trim, wash and roughly chop the leeks, trim and finely chop the celery, then peel and finely chop the carrots.
- Place a large stew pot on a medium-high heat with the oil and the herbs. Fry for a couple of minutes, then add the chopped veg and cook for a further 8 to 10 minutes, or until softened a little, stirring regularly.
- Add the meat and continue to fry until browned all over and the juices have bubbled away. Stir the flour into the pan, then add the tomato purée, horseradish, stock and bay.
- Bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 2 hours.
- At this stage, remove the greaseproof and skim away any fat from the surface, then top up with 200ml of water. Sprinkle in the lentils, then replace the greaseproof, cover and pop back in the oven for a further 30 minutes, or until the lentils are cooked through.
- When the time’s up, remove the bay leaf and give the stew a good stir to make sure that nothing has stuck to the bottom of the pan. If the stew is a bit thick, add a little boiling water to thin it down. If it’s a bit thin, sit the pot on the hob and simmer gently until the liquid reduces to your desired consistency.
- Taste the stew and season with freshly ground black pepper, if necessary. Delicious served with mashed or baked potato and some lemony dressed greens.
GROUND BEEF STEW RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 310 per serving
- In small jar with tight-fitting lid, combine water and flour; shake well to blend. Gradually add to stew, stirring constantly; cook and stir until bubbly and thickened.
GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT
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.
JOOLS’ SIMPLE BEEF STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 229 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Pick and finely chop the thyme and rosemary leaves. Trim, wash and roughly chop the leeks, trim and finely chop the celery, then peel and finely chop the carrots.
- Place a large stew pot on a medium-high heat with the oil and the herbs. Fry for a couple of minutes, then add the chopped veg and cook for a further 8 to 10 minutes, or until softened a little, stirring regularly.
- Add the meat and continue to fry until browned all over and the juices have bubbled away. Stir the flour into the pan, then add the tomato purée, horseradish, stock and bay.
- Bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 2 hours.
- At this stage, remove the greaseproof and skim away any fat from the surface, then top up with 200ml of water. Sprinkle in the lentils, then replace the greaseproof, cover and pop back in the oven for a further 30 minutes, or until the lentils are cooked through.
- When the time’s up, remove the bay leaf and give the stew a good stir to make sure that nothing has stuck to the bottom of the pan. If the stew is a bit thick, add a little boiling water to thin it down. If it’s a bit thin, sit the pot on the hob and simmer gently until the liquid reduces to your desired consistency.
- Taste the stew and season with freshly ground black pepper, if necessary. Delicious served with mashed or baked potato and some lemony dressed greens.
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