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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup water
- 1 tablespoon olive oil
- 1 small sweet red pepper chopped
- 1 small zucchini chopped
- 1 pound lean ground beef (90% lean)
- reduced-fat sour cream optional
- 3 tablespoons minced fresh cilantro
- 1 small yellow summer squash chopped
- 2 cans (15 ounces each) diced tomatoes
- Carbohydrate 2.09583159989316 g
- Cholesterol 49.1391734166667 mg
- Fat 8.23190645002755 g
- Fiber 0.705758945265387 g
- Protein 15.723602036859 g
- Saturated Fat 3.16524754430425 g
- Serving Size 1 1 serving (167g)
- Sodium 54.3631425389473 mg
- Sugar 1.39007265462778 g
- Trans Fat 0.997697784209525 g
- Calories 148 calories
In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until 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.
