INGREDIENTS
1 pound ground beef
1/2 medium onion, chopped
3 slices bacon, raw and chopped
3-4 carrots, peeled and sliced
3-4 small potatoes, peeled and cut into 1″ chunks
2 15 oz. cans kidney beans, undrained
1 15 oz. can whole or chopped tomatoes, undrained
1 8 oz. can tomato sauce
1 cup beef broth
salt and pepper to taste
1/2 medium onion, chopped
3 slices bacon, raw and chopped
3-4 carrots, peeled and sliced
3-4 small potatoes, peeled and cut into 1″ chunks
2 15 oz. cans kidney beans, undrained
1 15 oz. can whole or chopped tomatoes, undrained
1 8 oz. can tomato sauce
1 cup beef broth
salt and pepper to taste
DIRECTIONS
Brown ground beef, drain fat. Add onion and cook until onion is soft. Add kidney beans and rinse out can with a little water and add that. Add bacon (not cooked, just raw), and remaining ingredients Season to taste with salt and pepper. Let cook with lid on about 30 minutes or until potatoes and carrots are cooked. If too soupy, cook with lid off for an additional 15-20 minutes. If you like a thick stew, you can add about 1 tbs. flour to 1/4 cup water, stir until there are no lumps and add to stew to thicken.
