Prep 10 mins
Cook 30 mins
I found this recipe when trying to decide what I could do with what I had in my fridge while making something tasty. This fit the need and it's also pocketbook friendly as well as family friendly. Serve with rolls and a nice tomato or cucumber salad, a complete meal in short order. Feel free to add any veggies you have on hand.
- 1 lb ground beef
- 1 small onion, diced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup cubed peeled potato
- salt and pepper
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.
I made this recipe, but I knew it sounded a little bland, so I jazzed it up a bit and it was fantastic! I love garlic, so I added 2 cloves of minced garlic. I also added about a Tablespoon of sugar to cut the tartness, a Tablespoon of Seasoned Salt and served it over Garlic Mashed Potatoes! I would give it five stars if it the recipe included all my suggestions. The entire family loved it, even my 18 month old.
This sounded like a good base, but I was worried that it would be bland. I added two bay leaves, two beef bouillon cubes, garlic and onion powders, minced garlic, a finely chopped Serrano pepper, and a tiny bit of cumin. I also added some water to help cook the veggies, and then cornstarch to thicken it up a bit. The meat tasted delicious, but I felt that the vegetables were bland. This needs some tweaking, but I will definitely use it as a base again. I would suggest chopping all the veggies as small as possible, to shorten the cooking time. I used larger chunks and it took a whole hour for everything to fully cook.
I made this as a quick and easy lunch and used soy crumbles instead of beef. I chopped and sauteed the onions seperately in a little cooking spray while I chopped the rest of the ingredients. Then I added the frozen crumbles (mixing them up well), and the rest of the ingredients. I did not have any celery so I used 1 1/2 cups carrots and 1 1/2 cup yukon gold potatoes. When I first looked at it, it looked way too dry so I added a bit of water. I'm not sure it really needed it, though. Good solid comfort food for an easy lunch. Thanks!