Lunch: Ground Beef Vegetable Stew

Enjoy this delectable fall stew featuring beef, potatoes and Muir Glen® tomatoes - a delicious dinner.

Ingredients

1 lb ground beef round
3/4 cup chopped onion
2 cloves garlic, finely chopped
1/2 teaspoon pepper
3 1/2 cups water
1 can (14.5 oz) Muir Glen™ organic no-salt-added diced tomatoes, undrained
2 1/4 cups chopped peeled sweet potatoes
1 cup coarsely chopped unpeeled red potatoes
1 cup chopped peeled acorn squash
2 teaspoons vegetable bouillon granules
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 dried bay leaves

Instructions

Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.
Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.

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