Hamburger Stew

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.2g
  • Carbohydrate: 30.9g
  • Fiber: 3.3g
  • Cholesterol: 24mg
  • Iron: 0.0mg
  • Sodium: 350mg
  • Calcium: 0.0mg


  • 3/4 pound ground round
  • 1 onion, chopped
  • 6 large carrots, peeled and sliced into 1-inch pieces
  • 3 (10-ounce) baking potatoes, unpeeled and cut into 1-inch pieces
  • 1 (10 3/4-ounce) can condensed tomato soup, undiluted
  • 2 cups water
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  1. Cook meat and onion in a Dutch oven over medium heat until meat is browned, stirring until meat crumbles.
  2. Add carrot and remaining ingredients. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
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