Why we love it: There’s nothing like a bowl of hearty homemade stew, full of texture and flavor. We love this stew because it’s the kind that makes you go back for seconds and hope for leftovers.
1 lb. 85% ground beef
1 large russett potato, washed and cut into cubes
3 cups low sodium beef broth
1 cup water
1 6 ounce can tomato paste
1 10 ounce can mild rotel tomatoes, drained
1 cup diced yellow onion
1 15oz. can whole kernel corn, drained
salt and pepper to taste
Prep Time: 10min | Cook Time: 65min
Heat a large dutch oven or pot over medium heat.
Add the meat and cook until brown.
Drain the extra grease from the pot.
Add in the potato, broth, water, tomato paste, tomatoes, and onions.
Bring up to a boil and then lower to a simmer for 30 minutes.
Stir in the corn and season with salt and pepper.
Cook for an additional 15 minutes stirring occasionally.
Serve with crackers or cornbread.
Stew can be frozen and eaten later just store in an airtight container.
How to make this recipe with frozen potatoes: Arrange 1-1/2 cups frozen diced potatoes on a baking sheet lined with aluminum foil. Bake at 425 F for 18-20 minutes or until golden and crispy. Add the cooked potatoes to the stew when the corn is added in the recipe (step 6).
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