Ground Beef Vegetable Stew
Comfort Food, Crock Pot, Dinner, For a Crowd, Instant Pot, Soup
Ingredients
1 lb ground beef round
3/4 cup chopped onion
2 cloves garlic, finely chopped
1/2 teaspoon pepper
3 1/2 cups water
1 can (14.5 oz) diced tomatoes, undrained
2 1/4 cups chopped peeled sweet potatoes
1 cup coarsely chopped unpeeled red potatoes
1 cup chopped peeled acorn squash
2 teaspoons vegetable bouillon granules
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 dried bay leaves
Directions
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.
Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.
Nutrition
Calories: 170
Total Carbohydrates: 18 g
Dietary fiber: 3 g
Protein: 12 g
Saturated fat: 2 g
Amount Per: 1 Serving
Sodium: 430 mg