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Hunter's Stew

SUBMITTED BY: Anne Reynolds

"Since receiving this recipe from a friend years ago I have appreciated its meal-in-one convenience. While it bakes, I can concentrate on other things I enjoy doing. - Anne Reynolds, Sprakers, New York"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 2 star rating.
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PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 3 large potatoes, peeled and sliced
  • 1 (10 ounce) package frozen cut green beans, thawed
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 1/3 cups water

DIRECTIONS

  1. Crumble beef into an ovenproof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Layer with onion, carrots, potatoes and beans. Combine soup and water; pour over beans. Cover and bake at 375 degrees F for 2 hours or until the meat is no longer pink and vegetables are tender.

FOOTNOTE

  • Toasted garlic bread or breadsticks will round out a satisfying meal of Hunter's Stew. When the stew is done baking, brush melted butter on bread slices or sticks; sprinkle with Parmesan cheese, dried parsley flakes and garlic powder. Broil until lightly browned.
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