Ground Beef Veggie Stew
“This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it’s filling enough to make a meal, and it’s good for you too!” —Courtney Stultz, Weir, Kansas
| Servings | Cook Time |
| 6servings (about 1-3/4 qt) | 30minutes |
| Servings |
| 6servings (about 1-3/4 qt) |
| Cook Time |
| 30minutes |
Ingredients
- 1 lb lean ground beef 90% lean
- 1 tbsp olive oil
- 1 small yellow summer squash chopped
- 1 small zucchini chopped
- 1 small sweet red pepper chopped
- 2 cans diced tomatoes 15 oz each
- 1 cup water
- 1 tsp salt
- 1/4 tsp pepper
- 3 tbsp minced fresh cilantro
- reduced-fat sour cream optional
Portions: servings (about 1-3/4 qt)
Units:
|
Ingredients
Portions: servings (about 1-3/4 qt)
Units:
|
Instructions
- In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside.
- In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.
Recipe Notes
Test Kitchen tips
- This dish is a cross between a brothy soup and a chunky stew. It's hearty but feels super fresh with all the veggies.
- If you're not a fan of cilantro, add some parsley. Chopped fresh chives would also make a flavourful addition.
Nutrition Facts
1-1/4 cups: 180 calories, 9g fat (3g saturated fat), 47mg cholesterol, 663mg sodium, 9g carbohydrate (6g sugars, 3g fibre), 16g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.
