Hunter's Stew Recipe
Hunter's Stew Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 20 min. Bake: 2 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 3 large potatoes, peeled and sliced
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water

Nutritional Facts

1 each: 496 calories, 9g fat (4g saturated fat), 69mg cholesterol, 613mg sodium, 73g carbohydrate (17g sugars, 9g fiber), 30g protein.


  1. Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans.
  2. Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender. Yield: 4 servings.
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.
Originally published as Hunter's Stew in Taste of Home Ground Beef Cookbook 1999, p125

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