Quick Beef Vegetable Stew
Submitted by: Stephanie P., Trenton, NJ
Hearty and savory, this is a great stew to freeze and have on hand to warm those chilly winter days.
Ingredients
Serves 4
- 1/2 pound ground beef
- 4 cups Pictsweet Vegetables for Stew
- 1 (14.5 oz.) can undrained, stewed tomatoes
- 2 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
In a Dutch oven, cook beef until thoroughly browned; drain. Add tomatoes, water, salt and pepper, mixing well. Boil for 3 minutes. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.