Quick Beef Stew
|Vegetable oil||1 Tablespoon|
|Ground chuck||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Water||2 Cup (32 tbs)|
|Cubed potatoes||2 Cup (32 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Ground black pepper||1⁄2 Teaspoon|
Combine oil, ground chuck, onion, and celery in a large Dutch oven.
Cook over high heat until beef is browned, stirring to crumble beef.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Add remaining ingredients.
Bring to a boil, cover, reduce heat, and simmer 20 minutes or until vegetables are tender.