AuthorMike EgrieCategory, DifficultyIntermediate
Ground Beef Vegetable Stew
Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 lb 93% lean ground beef
 ¾ cup chopped onion
 2 cloves garlic, finely chopped
 ½ tsp pepper
 3 ½ cups water
 14.50 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
 ½ tsp chili powder
 ¼ tsp ground allspice
 ¼ tsp 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.

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

Ingredients

 1 lb 93% lean ground beef
 ¾ cup chopped onion
 2 cloves garlic, finely chopped
 ½ tsp pepper
 3 ½ cups water
 14.50 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
 ½ tsp chili powder
 ¼ tsp ground allspice
 ¼ tsp ground cloves
 2 dried bay leaves

Directions

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.

Ground Beef Vegetable Stew
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