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Hunter's Stew

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"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 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

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.

Footnotes

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.