This is one of my favorite meals when the weather starts to get chilly! Pair this with a loaf of French Bread fresh from the oven, and you have the perfect meal! Freeze the left-overs so that you can enjoy it a second time!!
Serves: 16 | Prep: 20 min | Cook: 65 min
Ingredients:
2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups beef broth
3 teaspoons salt
1 teaspoon pepper
Directions:
In a Dutch oven or large pot, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
*Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Comments
Post a Comment