Hamburger Stew Recipe

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There's nothing fancy to this recipe—it's just bursting with old-fashioned goodness and hearty flavor.—Margery Bryan, Royal City, Washington

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  • 6-8 Servings
  • Prep: 5 min. Cook: 55 min.

Ingredients

  • 1 pound ground beef
  • 1 envelope onion soup mix
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup diced carrot
  • 1 cup diced peeled potato
  • 1 cup chopped cabbage
  • 2 cups frozen corn
  • 1 can (16-ounces) cut green beans or lima beans, drained
  • 1 cup uncooked long grain rice
  • 2 to 3 cups water or tomato or vegetable juice

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes.
  • Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 264 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 616 mg sodium, 39 g carbohydrate, 4 g fiber, 15 g protein.

Hamburger Stew published in Country Ground Beef , p80

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