Potatoes, onions and more.

Beef and Potato Stew


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.


1Pound85% ground beef
1 large russet potato (washed and cubed )
3CupLow sodium beef broth
6OunceCan of tomato past e
10OunceCan Mild Rotel Tomatoes (drained )
1CupDiced yellow onion
15Ouncecan whole kernel corn (drained )


  1. Heat a large dutch oven or pot over medium heat.
  2. Add the meat and cook until brown.
  3. Drain the extra grease from the pot.
  4. Add in the potato, broth, water, tomato paste, tomatoes and onions.
  5. Bring up to a boil and then lower to a simmer for 30 minutes.
  6. Stir in the corn and season with salt and pepper.
  7. Cook for an additional 15 minutes stirring occasionally.
  8. Serve with crackers or corn bread.


4 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time10 minutes
Cook time1 hour