Hunter’s Stew

Name: Hunter's Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

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.