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Chunky Beef Stew

 Chunky Beef Stew
I'm fortunate to have a husband who loves to cook; He's always digging through cookbooks in search of new recipes. We enjoy grocery shopping and coming home to spend time together in the kitchen. - Miriam Wages, Arnoldsville, Georgia
20 ServingsPrep: 15 min. Cook: 70 min.

Ingredients

  • 2 quarts water
  • 3 medium potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon salt
  • 1 pound ground beef, cooked and drained
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    With Johnsonville Italian Sausage.

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  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8-1/4 ounces) peas, drained
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup ketchup
  • 2 tablespoons prepared mustard
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon dried thyme
  • Dash hot pepper sauce
  • Dash pepper
  • 1 cup elbow macaroni, cooked and drained

Directions

  • In a Dutch oven, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes or until vegetables are

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Chunky Beef Stew (continued)

Directions (continued)

  • tender.
  • Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard
  • and seasonings. Cover and simmer for 30 minutes. Add macaroni;
  • simmer 10 minutes longer or until heated through. Yield: 20
  • servings.
Out of prepared mustard? Make your own! For every tablespoon of prepared mustard, combine 1/2 teaspoon ground mustard and 2 teaspoons vinegar.
Nutritional Facts: 1 serving (1 each) equals 101 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 525 mg sodium, 14 g carbohydrate, 2 g fiber, 6 g protein.