Ground Beef Stew

Ground Beef Stew

70 Ratings

MyPlate Kitchen

Makes: 4 servings

Total Cost: $$$$

Cook Time: 55 minutes

Ground beef and canned tomato soup make a tasty base for the vegetables in this delicious and hearty stew.

Ingredients

1/2 pound ground beef, or ground turkey, or venison (lean)
salt (optional, 1/8 teaspoon)
black pepper (optional, 1/8 teaspoon)
1 can tomato soup, condensed, low-sodium (10 1/2 ounces)
10 1/2 us fluid ounces water (one soup can full)
6 medium carrots (diced or sliced)
2 medium potatoes (diced or sliced)
1 cup onion (diced)

Directions

Wash hands with soap and water.
Brown meat. Drain fat, if any. Season lightly with salt and pepper (optional).
Add soup and 1 can of water to fry pan. Add vegetables.
Bring to a boil, then simmer, covered, about 25 minutes or until tender. Remove from heat, cover for last 10 minutes to thicken.
Serve. Refrigerate leftovers.

Notes

Learn more about:

Source:

Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service

Nutrition Information

Serving Size: 1 cup prepared stew, 1/4 of recipe (412g)

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Nutrients	Amount
Total Calories	228
Total Fat	3 g
Saturated Fat	1 g
Cholesterol	33 mg
Sodium	123 mg
Carbohydrates	36 g
Dietary Fiber	6 g
Total Sugars	10 g
Added Sugars included	0 g
Protein	15 g
Vitamin D	0 mcg
Calcium	64 mg
Iron	3 mg
Potassium	1045 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	228
Total Fat	3 g
Saturated Fat	1 g
Monounsaturated Fat	1 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	33 mg
Carbohydrates	36 g
Dietary Fiber	6 g
Total Sugars	10 g
Added Sugars included	0 g
Protein	15 g
Minerals
Calcium	64 mg
Potassium	1045 mg
Sodium	123 mg
Copper	281 mcg
Iron	3 mg
Magnesium	56 mg
Phosphorus	210 mg
Selenium	12 mcg
Zinc	3 mg
Vitamins
Vitamin A	771 mcg RAE
Vitamin B6	0.7 mg
Vitamin B12	1.3 mg
Vitamin C	34 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	16 mcg
Folate	45 mcg DFE
Thiamin	0.2 mg
Riboflavin	0.2 mg
Niacin	5 mg
Choline	65 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	2 cups
	Protein Foods	1 1/2 ounces

I cut down the number of carrots to 3, increased the number of potatoes to 3, cut the onions to 1/2 cup and added one stalk of celery.

03/17/08

MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025