Ground Beef And Vegetable Stew
A hearty ground beef and vegetable stew that combines tender potatoes, green peppers, and tomatoes with fragrant basil. Perfect for a comforting family dinner, this dish offers rich flavors and satisfying textures, making it an ideal choice for cool evenings or casual gatherings.
Ingredients
Instructions
- In a Dutch oven, brown the ground beef, breaking it up with a spoon.
- Add the onions, garlic, water, basil, salt, pepper, and potatoes to the beef.
- Cover and simmer for 15 minutes or until the potatoes are almost tender.
- Add the green peppers and drained, broken-up tomatoes.
- Simmer for an additional 10 minutes or until all ingredients are tender.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a tablespoon of tomato paste. If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it in towards the end of cooking. Feel free to substitute ground turkey or chicken for a lighter option. Fresh herbs can elevate the taste, so try adding thyme or oregano along with the basil.
Serving Suggestions
This hearty stew pairs beautifully with crusty bread, such as Shepherd'S Bread, to soak up the flavorful broth. A simple side salad or steamed vegetables can complement the meal nicely. For a complete dinner, serve it alongside a creamy, comforting side like mashed potatoes or rice, enhancing the overall experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl for about 2-3 minutes, or until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Ground Beef And Vegetable Stew contains roughly 1419 calories, with 38g protein, 194g carbohydrates, and 60g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (121% of the Daily Value), and vitamin C (115% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2918mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this stew?
Yes, frozen vegetables can be a convenient substitute. Just add them in during the last 10 minutes of cooking to ensure they don't overcook. Keep in mind that frozen vegetables may release some water, so you might need to adjust the seasoning slightly.
How can I make this stew spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when sautéing the onions and garlic. Alternatively, a dash of hot sauce can be stirred in just before serving for an extra kick.
Can this stew be made in a slow cooker?
Absolutely! To adapt the recipe for a slow cooker, brown the ground beef first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until all the vegetables are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).