Ingredients
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1-½ pounds 95% extra-lean ground Beef
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1 Onion
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5 cups reduced-sodium Beef Broth
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1 (14.5-ounce) can reduced-sodium diced Tomato
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2 russet baking Potatoes
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2 cups Frozen Peas
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1 teaspoon Garlic Powder
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½ teaspoon Black Pepper
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1 tablespoon Cornstarch
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2 tablespoons Water
Directions
Steps
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1
Done
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In a soup pot over medium-high heat, cook ground beef and onion 6 to 8 minutes, or until browned; drain excess liquid. |
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2
Done
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Add the remaining ingredients except cornstarch and water and bring to a boil. Reduce heat to medium and cook 15 to 20 minutes, or until potatoes are tender. |
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3
Done
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In a small bowl, whisk cornstarch and water. Stir into stew and simmer 5 more minutes, or until slightly thickened. |
