\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIf groceries feel higher than ever, you\u2019re not alone. That\u2019s why I love hobo stew. It\u2019s cozy, hearty<\/strong>, and made from whatever\u2019s in the pantry. It turns simple ingredients<\/strong> into a meal everyone will love.<\/p>\n<\/figure>\n\nThe Best Parts About This Recipe<\/h2>\n\nEasy one-pot meal:<\/strong> Everything cooks in one pot for quick prep and easy cleanup.<\/li>\nFlexible ingredients:<\/strong> Swap in whatever you have, frozen veggies, canned tomatoes, or leftover meat.<\/li>\nBudget-friendly dinner:<\/strong> Made with inexpensive ingredients that stretch to feed the whole family.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHobo Stew Ingredients<\/h3>\n<\/figure>\n\nSwap the Meat:<\/strong> Using stew meat? Simmer it with the veggies and broth for 1 hour, then add potatoes, peas, and corn. Cook 30 minutes more.<\/li>\nMix Up the Base:<\/strong> No tomato juice? Use V-8<\/a>, tomato sauce, or tomato soup<\/a> instead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Hobo Stew<\/h2>\nHobo stew (Mulligan stew) is all about using what you\u2019ve got and making it work. Just toss what you have into the pot. It\u2019s similar to my cowboy soup<\/a>, but heartier and with different seasonings for a whole different flavor.<\/p>\n\nCook Beef:<\/strong> Heat a large Dutch oven<\/a> over medium<\/span> high heat<\/span>. <\/span>Add olive oil\u00a0and\u00a0<\/span>ground beef,\u00a0and cook and crumble until it begins to brown and is no longer pink.<\/li>\nAdd Veggies:<\/strong> Add\u00a0onion,\u00a0carrots,\u00a0mushrooms, and\u00a0minced garlic. <\/li>\nCook Veggies:<\/strong> Cook for 4-5 minutes until the vegetables begin to soften.<\/li>\nAdd &<\/strong> Simmer:<\/strong> Add Worcestershire sauce, Italian seasoning<\/a>, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium low and cover. Simmer hobo stew for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHobo stew is meant to add \u201cwhat you got to the pot\u201d<\/strong>. Use what you have in your fridge, freezer, or pantry. Frozen, fresh, or canned vegetables will work. <\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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If groceries feel higher than ever, you\u2019re not alone. That\u2019s why I love hobo stew. It\u2019s cozy, hearty<\/strong>, and made from whatever\u2019s in the pantry. It turns simple ingredients<\/strong> into a meal everyone will love.<\/p>\n<\/figure>\n\nThe Best Parts About This Recipe<\/h2>\n\nEasy one-pot meal:<\/strong> Everything cooks in one pot for quick prep and easy cleanup.<\/li>\nFlexible ingredients:<\/strong> Swap in whatever you have, frozen veggies, canned tomatoes, or leftover meat.<\/li>\nBudget-friendly dinner:<\/strong> Made with inexpensive ingredients that stretch to feed the whole family.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nHobo Stew Ingredients<\/h3>\n<\/figure>\n\nSwap the Meat:<\/strong> Using stew meat? Simmer it with the veggies and broth for 1 hour, then add potatoes, peas, and corn. Cook 30 minutes more.<\/li>\nMix Up the Base:<\/strong> No tomato juice? Use V-8<\/a>, tomato sauce, or tomato soup<\/a> instead.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Hobo Stew<\/h2>\nHobo stew (Mulligan stew) is all about using what you\u2019ve got and making it work. Just toss what you have into the pot. It\u2019s similar to my cowboy soup<\/a>, but heartier and with different seasonings for a whole different flavor.<\/p>\n\nCook Beef:<\/strong> Heat a large Dutch oven<\/a> over medium<\/span> high heat<\/span>. <\/span>Add olive oil\u00a0and\u00a0<\/span>ground beef,\u00a0and cook and crumble until it begins to brown and is no longer pink.<\/li>\nAdd Veggies:<\/strong> Add\u00a0onion,\u00a0carrots,\u00a0mushrooms, and\u00a0minced garlic. <\/li>\nCook Veggies:<\/strong> Cook for 4-5 minutes until the vegetables begin to soften.<\/li>\nAdd &<\/strong> Simmer:<\/strong> Add Worcestershire sauce, Italian seasoning<\/a>, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium low and cover. Simmer hobo stew for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHobo stew is meant to add \u201cwhat you got to the pot\u201d<\/strong>. Use what you have in your fridge, freezer, or pantry. Frozen, fresh, or canned vegetables will work. <\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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Hobo stew (Mulligan stew) is all about using what you\u2019ve got and making it work. Just toss what you have into the pot. It\u2019s similar to my cowboy soup<\/a>, but heartier and with different seasonings for a whole different flavor.<\/p>\n\nCook Beef:<\/strong> Heat a large Dutch oven<\/a> over medium<\/span> high heat<\/span>. <\/span>Add olive oil\u00a0and\u00a0<\/span>ground beef,\u00a0and cook and crumble until it begins to brown and is no longer pink.<\/li>\nAdd Veggies:<\/strong> Add\u00a0onion,\u00a0carrots,\u00a0mushrooms, and\u00a0minced garlic. <\/li>\nCook Veggies:<\/strong> Cook for 4-5 minutes until the vegetables begin to soften.<\/li>\nAdd &<\/strong> Simmer:<\/strong> Add Worcestershire sauce, Italian seasoning<\/a>, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium low and cover. Simmer hobo stew for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nHobo stew is meant to add \u201cwhat you got to the pot\u201d<\/strong>. Use what you have in your fridge, freezer, or pantry. Frozen, fresh, or canned vegetables will work. <\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Hobo stew is meant to add \u201cwhat you got to the pot\u201d<\/strong>. Use what you have in your fridge, freezer, or pantry. Frozen, fresh, or canned vegetables will work. <\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil<\/span>and 1 \u00bd pounds ground beef<\/span> and cook and crumble until it begins to brown and is no longer pink.<\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 cup diced onion<\/span>, 1 cup chopped carrots<\/span>, 8 ounces sliced mushrooms<\/span>, and 2 teaspoons minced garlic<\/span>, and cook for 4-5 minutes until the vegetables begin to soften.<\/span><\/p>\n<\/li>\n\nAdd 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 2 tablespoons Worcestershire sauce<\/span>, 1 tablespoon Italian seasoning<\/span>, 1 (14.5-ounce) can diced tomatoes<\/span>, 2 cups beef broth<\/span>, 2 cups tomato juice<\/span>, 2 cups chopped potatoes<\/span>, 1 cup frozen corn<\/span>, 1 cup frozen peas<\/span>, and salt and pepper to taste<\/span>. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStorage and Reheating Instructions<\/h6>\n\nStorage:<\/strong> Store leftovers in the fridge in an airtight container for up to 5 days.\u00a0<\/li>\nFreezer:<\/strong> Cool completely, then store in a freezer-safe bag or container for up to 3 months.<\/li>\nReheating:<\/strong> Thaw in the fridge overnight, then reheat on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>279<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>22<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>55<\/span>mg<\/span><\/span>Sodium: <\/span>433<\/span>mg<\/span><\/span>Potassium: <\/span>947<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>Vitamin A: <\/span>3162<\/span>IU<\/span><\/span>Vitamin C: <\/span>30<\/span>mg<\/span><\/span>Calcium: <\/span>70<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Budget-Friendly Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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