Vegetable and Bean Beef Stew

🧂 Ingredients

• 1/2 lb ground beef cooked

  I usually cook up a whole lb, and then use the rest in another recipe
• 1 onion

  diced
• 4-5 cloves garlic

  minced
• 3 carrots

  roughly chopped
• 2 stalks celery

  chopped
• 3 red potatoes

  large diced with skin on
• 64 oz broth

  chicken, beef, or vegetable, homemade or store-bought
• 2 cans cannellini or great northern beans

  drained and rinsed
• 1 large zucchini

  or 2 small – chopped
• 2 cups pasta sauce
• salt and pepper to taste

  I like salty soup, so I use a lot
• dash red pepper flakes
• 1/2 tbs Italian seasoning
• 1/2 tbs dried or fresh rosemary
• fresh herbs to garnish
• 1 tbs oil

  for sautéing

Instructions

• 1 In a large stockpot or dutch oven over medium heat, add a little bit of oil and
  ground beef. Brown the beef, breaking it up as it is cooking. Once it is cooked
  through, remove from the pot and set aside.
• 2 Add carrots, chopped onion, garlic and celery to the pot and sauté until they
  become translucent. About 5 minutes.
• 3 Add in the rest of the ingredients, except the ground beef, and simmer for about
  a half hour. Stirring occasionally.
• 4 Finally, add in cooked ground beef and let simmer for another 10 minutes, until
  the potatoes are soft.
• 5 Salt and pepper to taste.
• 6 Serve and enjoy. We love to serve this with a sprinkle of cheese and sour cream.

Nutrition Info