Instructions:
- Cook the meat:
- In a large pot or Dutch oven, cook the ground beef (or turkey) over medium heat until browned. Drain excess fat if necessary.
- Add the potatoes:
- Stir in the diced potatoes and cook for 2–3 minutes to coat them in the juices from the meat.
- Combine the base:
- Add the diced tomatoes (with their liquid), cream of mushroom soup, and beef broth. Stir well to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are tender and the flavors have melded together.
- Taste and adjust:
- Season with salt and pepper to taste. If you prefer, add a pinch of garlic powder, paprika, or dried herbs for extra depth.
- Serve:
- Ladle into bowls and serve hot. Pair with crusty bread, cornbread, or biscuits for the ultimate winter comfort meal.
Tips:
- Add veggies: For extra nutrition, toss in frozen peas, carrots, or green beans during the last 5 minutes of cooking.
- Make it creamy: Stir in a splash of heavy cream or milk for a richer stew.
- Leftovers: This stew tastes even better the next day—just reheat gently on the stove or in the microwave.
Stay cozy and enjoy this hearty, flavorful stew perfect for chilly evenings! 🌨️🍲