Ingredients
- 1 lb 85% lean ground beef
- 2 large russet potatoes, cubed
- 3 cups low-sodium beef broth
- 1 cup water
- 6 oz can tomato paste
- 10 oz can mild Rotel tomatoes, drained
- 1 cup diced yellow onion
- 15 oz can whole kernel corn, drained
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Break it up with a spoon and cook until no longer pink. Drain excess grease, but leave a little for flavor.
- Add the diced onion and cook for 3–4 minutes, until translucent and fragrant.
- Add the cubed potatoes, beef broth, water, tomato paste, and drained Rotel tomatoes. Stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for about 25 minutes or until potatoes are tender. Stir occasionally and add a splash of water if needed.
- Stir in the drained corn, season with salt and pepper to taste, and simmer uncovered for another 5–10 minutes.
Notes
Swap ground beef for turkey or chicken if desired. For a thicker stew, mash a few potatoes before serving. Spicy Rotel or red pepper flakes can add extra heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: ground beef, potato stew, one pot meal, comfort food, hearty dinner