It’s hard to believe that my baby is almost one year old. This time last year I was waddling around the house with a big pumpkin stuffed inside of me. I was ready for him to come but was nervous about having three in the house under the age of 6. Well we are one year in, almost, and it’s been crazy stressful, life altering and such a blessing to have a large family. The kids absolutely adore him and he truly believes that he is also just as big as they are.
This weekend I’ll be busy prepping and adding last minute touches for his milk and cookies birthday themed party on Sunday. There will be tons of dessert options and of course milk to help get it down. Because of all the dessert eating I felt it would be best to leave you on a healthy note today with this Beef and Potato Stew.
It’s an old classic soup recipe of mine and I decided to remake it this week to edit some old photos. It also gives us a chance to retry some of our old favorites and maybe spruce them up or tweak them a bit. However, this Beef and Potato Stew needed no additional tweaks and was just fine the way it was. I put the soup on simmer for almost 2 hours to get the potatoes tender. Feel free to take the stew off before the allotted time or leave it on the stovetop on simmer to let the flavors marinate. Now, if only we hadn’t devoured all of it this week because I’m pretty sure Monday is going to roll around and I’m going to need a light lunch option from the birthday party and church trunk and treats.
This stew would be great with a bread basket filled with warm Honey Cornbread Muffins.
ENJOY ~ Meagan
Beef and Potato Stew
1 pound 85% ground beef
2 large russett potatos, 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 45 minutes.
Stir in the corn and season with salt and pepper. Cook for an additional 45 minutes stirring occasionally.
Serve with crackers or corn bread.
*Stew can be frozen and eaten later just store in airtight container.