Mushroom Burger Stew

You've probably realized by now that my family eats a lot of meat-and-potato-meals. A big reason for that is that it's been soooo cold here in Omaha! But now that it's starting to show signs of Spring around here, things should be lightening up meal-wise.

In the meantime, here's a recipe for a tasty stew. The original recipe came from Taste of Home, but I made a few changes for MSPI and my own tastes. I like it because I almost always have all the ingredients on hand, so there's little planning-ahead necessary.

Mushroom Burger Stew

1 lb. ground beef
1 small onion, chopped
4 cups MSPI-friendly beef stock
4 medium potatoes, cubed
5 medium carrots, chopped
1 can (14-1/2 oz.) stewed tomatoes
Salt and pepper to taste
2 tsp. corn starch
2 tsp. water
1/2 lb. fresh mushrooms, quartered
1/2 cup frozen peas

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the stock, potatoes, carrots, tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Whisk together corn starch and water in a small dish and stir into saucepan until stew is slightly thickened. Add mushrooms and peas; simmer 5 minutes longer. Yield: 6-8 servings.