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Ground Beef Vegetable Stew

meal-of-the-week

Ground Beef Vegetable Stew

Prep time: 30 minutes

Cook time: 30 minutes

Serves 8


  • 1 lb 93% lean ground beef
  • 34 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 12 teaspoon pepper
  • 3 12 cups water
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 2 ¼ cups chopped peeled sweet potatoes
  • 1 cup coarsely chopped unpeeled red potatoes
  • 1 cup chopped peeled acorn squash
  • 2 vegetable stock cubes
  • 12 teaspoon chili powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 dried bay leaves
  1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.
  2. Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.

Per serving: 170 Calories, 6g fat, 2g saturated fat, 430mg sodium, 18g total carbohydrate, 3g fiber, 12g protein.

Make it am eal: Serve over a root vegetable mash with crusty whole wheat bread

*Recipe brought to you by General Mills

Culinary Talking Points:

Ground beef that is 93 percent lean is considered a nutritious and acceptable protein choice when eaten in moderation, with approximately 44 grams of protein per six-ounces. It is very high in iron, magnesium, zinc, and selenium.

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