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Chunky Beef Stew Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 70 min. YIELD:20 servings


  • 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 lean ground beef (90% lean), cooked and drained
  • 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


  • 1. 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 tender.
  • 2. 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.

Recipe Note

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 each: 101 calories, 2g fat (1g saturated fat), 11mg cholesterol, 525mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 6g protein.

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