Quick Beef Stew Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Ground chuck | 1 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Water | 2 Cup (16 tbs) | |
| Potatoes | 2 Cup (16 tbs), cubed | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Frozen mixed vegetables package | 1 | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon coarsely ground black pepper | ||
Directions
Combine oil, ground chuck, onion, and celery in a large Dutch oven.
Cook over high heat until beef is browned, stirring to crumble beef.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Drain well.
Add remaining ingredients.
Bring to a boil, cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Cook over high heat until beef is browned, stirring to crumble beef.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Drain well.
Add remaining ingredients.
Bring to a boil, cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Chef
