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"Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes," comments Marcia Clay of Truman, Minnesota. "My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months."
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 cup) equals 165 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Hamburger Stew in Quick Cooking November/December 2003, p52
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Reviewed on Feb. 09, 2013 by way2buzy
We really liked this! I used leeks instead of onions and diced tomatoes instead of stewed. I also added 1/4 tsp Savory and 1/2 tsp. garlic powder.
Reviewed on Oct. 22, 2012 by StaceyLM
VERY GOOD! I didn't have potatoes so I used more rice. I also added some minced garlic. Just perfect for a cool autumn day.
Reviewed on Sep. 27, 2011 by jessie1
recipe needs some seasoning, very bland for my taste
Reviewed on Jul. 23, 2011 by freedom60_14
I used ground Moose Meat and the stew is awesome. Will definitely be making again. Thanks for sharing the recipe.
Reviewed on Feb. 25, 2011 by swatara
It's A WONDERFUL recipe! My family enjoys it VERY much! My daughter makes this every week.
Reviewed on Feb. 13, 2011 by snackcake
Followed another viewer suggection on adding more spices, very good made with buttermilk biquists.
Reviewed on Dec. 06, 2010 by EllenKG
This was so easy to make and tasty. I did cut the recipe in half since 15 servings would be way too much for one person. I sliced the veggies very thin, so this was cooked in about 25 min. I added some corn starch to thicken. Will definitely make this again.
Reviewed on Dec. 02, 2010 by Granny Grey
This is great comfort food for the winter! My entire family loves this recipe. The only thing I have to say is that it needed to cook alot longer than the recipe states for the veggies to be nice and tender. But, I will DEFINITELY make this again! Thank you for sharing this great dish!
Reviewed on Nov. 29, 2010 by pfolks69
Easy to make and very tasty. I think I'd add more vegetables next time. Makes a lot - so I had lots of leftovers for lunches. Just popped individual bowls in the freezer - ready to take to work for lunch.
Reviewed on Nov. 16, 2010 by lap84
I thought this needed a little jazzing up-so I did a few alterations & brought it to a church potluck with rave reviews. I had only chopped tomatoes on hand & substituted 2 cans for the amount suggested, I decreased the carrots & celery to about 3 each, added condensed tomato soup, 1 tsp. worcestershire sauce, 2 tsp. dry basil, decreased salt to 1 tsp. because I added some beef bouillion to taste. Also eliminated the rice when I made it for the church. It really was tasty with the additions.
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