In a 3qt. saucepan over medium-low heat, add the ground beef. Try not to break it up too much. You want some chunks in the stew. Cook until done; drain well.
In a large stock pot over medium heat, add the beef and all the remaining ingredients. You may need to add a cup or two of water, depending on how soupy you want your stew. Cover and bring to a boil. Reduce the heat to low and simmer for about 45 to 1 hour, stirring occasionally. When the potatoes and carrots can be cut with a fork the stew is done. Remove from heat and serve hot.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 156 (41%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 77.1mg||24 %|
|Sodium 123.1mg||4 %|
|Potassium 1194.7mg||31 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 26.1g|
|Protein 24.9g||36 %|
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Calories per serving: 382
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