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Ground Beef Stew

Ground Beef Stew

68 Ratings
68 Ratings
Recipe Image
MyPlate Kitchen
Makes: 4 servings
Total Cost: $$$$
Cook Time: 55 minutes

Ground beef and canned tomato soup make a tasty base for the vegetables in this delicious and hearty stew.

Ingredients

  • 1/2 pound ground beef, or ground turkey, or venison (lean)
  • 1/8 salt (optional)
  • 1/8 pepper (optional)
  • 1 can tomato soup, condensed (10 3/4 ounce)
  • 10 3/4 us fluid ounces water (one soup can full)
  • 6 carrot (medium, diced or sliced)
  • 2 potatoes (medium, diced or sliced)
  • 1 cup onion (diced)

Directions

1. Brown meat. Drain fat, if any. Season lightly with salt and pepper (optional).

2. Add soup and 1 can of water to fry pan. Add vegetables.

3. Bring to a boil, then simmer, covered, about 25 minutes or until tender. Remove from heat, cover for last 10 minutes to thicken.

4. Serve. Refrigerate leftovers.

Source: University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards: Vol. 1, 2000

Nutrition Information

Serving Size: 1 cup prepared stew, 1/4 of recipe (412g)
Nutrients Amount
Total Calories 252
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 33 mg
Sodium 525 mg
Carbohydrates 41 g
Dietary Fiber 7 g
Total Sugars 13 g
Added Sugars included 1 g
Protein 16 g
Vitamin D 0 mcg
Calcium 68 mg
Iron 3 mg
Potassium 1136 mg
N/A - data is not available
Nutrients Amount
Total Calories 252
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 33 mg
Carbohydrates 41 g
Dietary Fiber 7 g
Total Sugars 13 g
Added Sugars included 1 g
Protein 16 g
Minerals
Calcium 68 mg
Potassium 1136 mg
Sodium 525 mg
Copper 340 mcg
Iron 3 mg
Magnesium 61 mg
Phosphorus 222 mg
Selenium 14 mcg
Zinc 4 mg
Vitamins
Vitamin A 779 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 1.3 mcg
Vitamin C 39 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 17 mcg
Folate 45 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 6 mg
Choline 70 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 2 1/4 cups
Protein Foods 1 1/2 ounces

Write a review

I cut down the number of carrots to 3, increased the number of potatoes to 3, cut the onions to 1/2 cup and added one stalk of celery.
03/17/08
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