Connie's Quick Stew

11 Reviews Add a Pic
Recipe by  PYRYTT

“Tomato stew with hamburger, carrots, potatoes, and green beans. Try adding a variety of veggies, fresh or frozen. I find it easy to keep pre-cooked ground beef in the freezer. It will thaw in the soup base while you dice the carrots and potatoes.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a 6 quart stock pot, over medium heat, brown ground beef and season with salt and pepper.
  2. Add tomato soup, water (fill pot 2/3 full), carrots and potatoes. If desired add green beans and then bring soup to a boil and simmer for 15 to 20 minutes, or until vegetables are tender.

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Reviews (11)

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This recipe was so easy to fix, great for a cold day. My husband and father-in-law ate it up, leftovers and all. My kids ate it but picked the carrots out. I recommend serving it with grilled cheese sandwiches.



I really didnt think the kids would like it. My 3 year old and 6 year old loved it!



We made it but with 2 cans of carrots, 2 cans of green beans, and 4 cans of tomato sauce instead of soup. My husband also added garlic salt to the water before I added everything. It made a huge batch. It tasted really great. But if you're going to make it the way we did, I would suggest 2 1/2 lbs of meat. But none the less it tastes great.

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Amount Per Serving (5 total)

  • Calories
  • 642 cal
  • 32%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 59.6 g
  • 19%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1185 mg
  • 47%

Based on a 2,000 calorie diet



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Quick Texas Stew


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