This is my version of a stew that my mother-in-law used to make. I use fresh vegetables where she used frozen or canned. It's one of our favorite winter weekend meals.
1 lb. Extra-lean ground beef
4 large russet potatoes, cut into chunks
1 onion, sliced
1 lb. Carrots, pared and cut into chunks
1 can tomato sauce (15 oz.)
1 can tomato paste (6 oz.)
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste
Brown ground beef in stew pot or dutch oven.
Add all other ingredients. Add two cans of water (use the tomato sauce can). Bring to boil, then reduce to a simmer and cook until potatoes and carrots are done, about 30 minutes.
You may also add a can of corn and/or a cup of rice when you add all the other ingredients. We like it better on the second day when we reheat it.