GROUND BEEF STEW RECIPES QUICK RECIPES

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GROUND BEEF STEW RECIPE - PILLSBURY.COM



Ground Beef Stew Recipe - Pillsbury.com image

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

1 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
3 carrots, cut into 1/2-inch pieces
2 medium potatoes, cut into 3/4-inch chunks
1 medium onion, cut into 8 wedges
1 (14 1/2-oz.) can ready-to-serve beef broth
1 medium zucchini, sliced
1 (14.5-oz.) can diced tomatoes, undrained
1 (6-oz.) jar sliced mushrooms, drained
1/2 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
1/4 cup water
2 tablespoons all-purpose flour

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



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

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

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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.
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.
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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
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Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 180 calories per serving
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