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In a Pinch One Pot Stew


  • 1 1/2 lbs. lean ground beef
  • 4-6 potatoes (depending on size)
  • 1 large can beef broth
  • 1 small onion, diced
  • 2 1/2 Tbsp. cornstarch
  • Ad

  • salt and pepper, to taste
  • 1 each 10 1/2 oz. frozen broccoli, peas, cauliflower, corn, carrots


Peel and cube potatoes. Boil just to tender. Combine all frozen veggies in large colander (leave room on top for cooked potatoes). Drain potatoes over veggies; let sit. Brown ground beef and onions (drain); add beef broth. Thicken to gravy using cornstarch diluted with 1/3 cup water. Gently stir in veggies until all are coated with gravy. Cover and let simmer on low heat at least 30 minutes or put in crock pot on low and cook as long as you like. Stir occasionally. Serve with hot garlic bread, salt and light dessert for a quick but filling mean for 6-10 people.

Note: You can use leftover beef roast in place of ground beef for a yummy variation.

By Robin from Washington, IA

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