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Hunter's Stew

 Hunter's Stew
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
4 ServingsPrep: 20 min. Bake: 2 hours


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 496 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 613 mg sodium, 73 g carbohydrate, 9 g fiber, 30 g protein.