Ground Beef Vegetable Stew


Comfort Food, Crock Pot, Dinner, For a Crowd, Instant Pot, Soup


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


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.


Calories: 170
Total Carbohydrates: 18 g
Dietary fiber: 3 g
Protein: 12 g
Saturated fat: 2 g
Amount Per: 1 Serving
Sodium: 430 mg