Quick Beef Stew

Beef Stew.jpg

Quick Beef Stew

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week)

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

In large stock pot crumble ground beef and chopped onion. Cook on medium high heat stirring and continuing to break apart meat until it is browned. Add all seasoning and continue to stir so that meat doesn’t stick. When all the pink is gone and meat is cooked through, start adding all of the vegetables with the liquid. Turn heat up and cover with lid until stew starts to boil and continue to stir occasionally. Then turn down to medium and let simmer for another 5 minutes. Turn heat off and serve warm. This goes great with the corn bread muffins or corn dodgers you made earlier this week.

Note: Remember to keep leftovers for Shepherd’s Pie. 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s