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Hamburger Stew

There's nothing fancy to this recipe—it's just bursting with old-fashioned goodness and hearty flavor. —Margery Bryan, Royal City, Washington
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope onion soup mix
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup diced carrot
  • 1 cup diced peeled potato
  • 1 cup chopped cabbage
  • 2 cups frozen corn
  • 1 can (16 ounces) cut green beans or lima beans, drained
  • 1 cup uncooked long grain rice
  • 2 cups water or tomato or vegetable juice

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes.
  • Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender.
Nutrition Facts
1 each: 264 calories, 6g fat (2g saturated fat), 28mg cholesterol, 616mg sodium, 39g carbohydrate (5g sugars, 4g fiber), 15g protein.

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