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Ground Beef Stew

By: Sandra Castillo

"'I created this chunky soup when looking for something inexpensive and easy to make,' recalls Sandra Castillo of Sun Prairie, Wisconsin. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots."

Rate/Review | Read Reviews (34)

Prep Time:
20 Min

Cook Time:
5 Hrs

Ready In:
5 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 pound ground beef
6 medium potatoes, peeled and cubed
1 (16 ounce) package baby carrots
3 cups water
2 tablespoons dry onion soup mix
1 garlic clove, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (6 ounce) can Italian tomato paste

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, 1 teaspoon salt and reduced-fat reduce-sodium tomato soup) equals 180 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 434 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.