You may have noticed that I have been MIA for the past two days. Shaun and I got back home from my parents house late Sunday night. Then Monday night I started to not feel very well. Not sure if it was the go-go-go attitude from my sister’s wedding or the stress knowing that Baby Olivia will be here in TWO MONTHS!
Last night I woke up several times not feeling very well, so I decided to stay at home to rest up and get to feeling better. For lunch I went to Panera Bread to treat myself to some soup and then decided that I needed to make my own for dinner. You just can’t beat homemade soup at the house. It’s even better when you can throw everything in and let the stove and pot do all the work. I even have beef and potato stew left overs for the rest of the week! Thanks to all the soup and naps I took today, I am feeling much better!
Beef and Potato Stew
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
1 pound 85% ground beef
1 large russett potato, washed and cut into cubes
3 cups low sodium beef broth
1 cup water
1 6 ounce can tomato paste
1 10 ounce can mild rotel tomatoes, drained
1 cup diced yellow onion
1 15 ounce can whole kernel corn, drained
salt and pepper to taste
Heat a large dutch oven or pot over medium heat. Add the meat and cook until brown. Drain the extra grease from the pot.
Add in the potato, broth, water, tomato paste, tomatoes and onions. Bring up to a boil and then lower to a simmer for 30 minutes.
Stir in the corn and season with salt and pepper. Cook for an additional 15 minutes stirring occasionally.
Serve with crackers or corn bread.
*Stew can be frozen and eaten later just store in airtight container.