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*~ Stews ~*

Posted by on Nov. 4, 2010 at 12:30 AM
  • 4 Replies


                  Hamburger Stew

     Hamburger Stew Recipe

  • 15 Servings
  • Prep: 20 min. Cook: 50 min.


  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 4 cans (14-1/2 ounces each) stewed tomatoes
  • 8 medium carrots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 cups water
  • 1/2 cup uncooked long grain rice
  • 1 to 2 tablespoons salt
  • 1 to 2 teaspoons pepper

  • ADDITIONAL INGREDIENT (for each batch of stew):
  • 1 cup water


  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
  • Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
  • To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).

Nutrition Facts: 1 serving (1 cup) equals 165 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.

by on Nov. 4, 2010 at 12:30 AM
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Replies (1-4):
by on Nov. 9, 2010 at 11:05 PM

  • rkoloms
  • by   on Oct. 18, 2009 at 8:24 AM

Italian Lentil & Squash Stew
1 1/2 cups dried brown lentils, rinse in a mesh strainer
1 small butternut squash (1 1/4 lb.) peeled, seeded and cut in 1" chunks (about 3 cups)
2 cups marinara sauce; home cooked or jarred (be sure the sauce does not have sugar)
8 ounces green beans -- ends trimmed and cut in half (2 cups) (frozen is fine, though I use frozen chopped spinach
1 medium bell pepper -- cored cut in 1" chunks
1 large potato -- peeled and cut in 1" chunks
3/4 cup onion -- chopped
1 teaspoon minced garlic
1 tablespoon olive oil
Mix lentils and 3 cups water in a 3-quart or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils. Cover and cook on low 8 to 10 hours or until the vegetables and lentils are tender. Stir in the oil if desired. Serve in soup plates or bowls.

Robin in Chicago

by on Nov. 9, 2010 at 11:07 PM
Bump for when I can save on comp.
Posted on CafeMom Mobile
by on Nov. 9, 2010 at 11:41 PM



  • barfydoogin
  • by   on Oct. 31, 2009 at 5:32 PM
  • My family loves stew they ask for it evry week, my 6 year old dd would be in heaven if we had it everyday. LOL

    2-3 lbs stew meat

    2 cups flour

    1 tbls season salt

    1 tbls pepper

    1/2 cup oil

    Mix the flour seasoning salt and pepper together in a bowl and coat the stew meat in it.  Heat the oil up in a frying pan and then add the meat.  Brown on all sides then add to a 5 quart dutch oven that has about 4 cups of water in it.

    2 packets of stew seasoning any brand

    2 cups of carrots, cut up

    2 cups of potatoes peeled and cut up

    add the stew seasoning to the pan with the meat. Boil for about 1 hour then add carrots and potatoes and boil for another hour.  Serve.  We eat ours with rolls.

by on Apr. 10, 2011 at 4:54 PM

South-of-the-Border Beef Stew

1 1/2 pounds ground beef

1 large onion, chopped (about 1 cup)

1/2 teaspoon garlic powder or 2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth

1 cup water

2 tablespoons chili powder

3 medium potatoes, cut into cubes (about 3 cups)

1 can (about 16 ounces) whole kernel corn, drained

Shredded Cheddar cheese

  • Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
  • Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.  Stir in the corn and and cook until the mixture is hot and bubbling.  Sprinkle with the cheese.
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