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Quick Beef Vegetable Stew

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.
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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


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.

Nutritional Info

  • Serving Size: Serves 4
  • Calories: 230
  • Total Fat: 9g
  • Cholesterol: 50mg
  • Sodium: 860mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 2g
  • Protein: 17g

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