Hamburger Veggie Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 13.0 g
  • Cholesterol: 44.4 mg
  • Sodium: 179.6 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.7 g

View full nutritional breakdown of Hamburger Veggie Stew calories by ingredient
Submitted by:

Introduction

An easy, quick, delicious one-dish meal. Great for leftover/workday lunches. Gluten free and low carb. An easy, quick, delicious one-dish meal. Great for leftover/workday lunches. Gluten free and low carb.
Number of Servings: 8

Ingredients

    1 onion
    1 lb lean ground beef
    3 lbs Normandy style frozen vegetables (50% broccoli, 30% cauliflower, 20% carrots) - I buy mine at Costco, 3 lbs are half the bag.
    1/4 cup fresh parsley
    2 cups chicken broth
    salt to taste
    cayenne pepper to taste

Tips

This is a great one-dish lunch to take to work.


Directions

Chop onion into small pieces.

Brown beef in large saucepan or pot, add onions once beef is half-cooked. Continue cooking until beef starts to crisp.

Add frozen vegetables and chicken broth, stir.

Wash parsley and pluck the leaves off the stems, then add the leaves to the pot (chopping the leaves is optional, I like them whole).

Bring to a boil, turn to low-medium heat and simmer for about 15-20 minutes until vegetables are hot and reached the tenderness you desire (I like mine to have some "bite" to them).

Season to taste with salt and pepper (I like cayenne pepper).


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEIDIJUNEBUG.

Rate This Recipe