Nothing says fall like a good stew.

This recipe is perfect for a busy schedule. It’s easy to make and can feed a crowd. The fresh vegetables and meat make it a hearty meal, so enjoy!

Cowboy Stew

2 1/2 pounds of ground hamburger meat

1 yellow onion, diced

3 stalks of celery, diced

14.5 ounce can of tomatoes 

1 tsp of fresh garlic

1 green bell pepper, diced

1 red bell pepper, diced

4 carrots, peeled and sliced

5 large red potatoes, cut in chunks 

3 cups beef broth

3 Tbsp. tomato paste 

2 tsp. dried parsley

1/4 tsp. cayenne pepper

Salt and pepper to taste

In a large stockpot, combine meat, onion, celery and garlic. Cook the mixture until meat is totally browned. Add tomatoes, bell peppers and carrots. Then add potatoes. Next, add the beef broth, then tomato paste, salt, pepper, parsley and cayenne.

Stir everything together and bring to a boil. Reduce heat, cover and simmer soup for 25-30 minutes or until vegetables are tender.  You can add more beef broth if it is too thick until desired consistency. 

Serve with rolls or Texas toast.

Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at lori.lesley@gmail.com.