Living 2 Eat |

Serve with cornbread for a tasty fall meal…

Rosie Higgins
Lawrenceville, Georgia

Hamburger Stew

1 pound ground beef
2 tablespoons olive oil
1 cup chopped onion
4 cups (1-inch thick) sliced carrots
5 cups (1-inch cubes) potatoes
4 cups water, divided
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons tomato paste

Brown ground beef and onion in olive oil in large skillet. Drain well and set aside.

Combine carrots with 2 cups water in large Dutch oven. Bring to a boil and cook for 5 minutes. Add potatoes and remaining 2 cups water. Boil until vegetables are fork tender. Add meat mixture and remaining ingredients. Cook over medium heat 15 minutes.

Yield: 12 servings.