Mustang Stew Recipe: This Ground Beef Soup Recipe Has a Story to Tell by Melissa Vickers
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Here in West Tennessee, football is king. Much of life in our small town revolves around the football season, and folks head to the games regardless of whether they have kids on the team. (Some of us band moms were there more to watch the halftime show than the game.) With those predictable crowds, it makes a good time and place for fundraisers.
Every year my kids were in school, and I assume it probably continues, one big home game would have a senior class fundraiser, selling hot bowls of Mustang Stew, named in honor of the football team. A bunch of senior class parents would be asked to make a slow cooker full of the ground beef soup, which each following the same simple, gluten-free recipe.
This is one of those great slow-cooker recipes that involve few skills other than chopping an onion, browning meat and opening cans, so one slow cooker full would taste like the next. And the times I made it for my kids were probably among the few times that I dutifully followed a recipe as written. This stew tastes like a combination of chili and stew, just perfect for dinner on cool football nights! Serve with some crusty bread for dipping.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours (average)
Total Time: 3 hours and 10 minutes
Servings: 8
Ingredients
- 10 ounces (1 can) diced tomatoes and green chiles (Rotel)
- 14 ounces (1 can) stewed tomatoes, chopped
- 14 ounces (1 can) whole kernel corn
- 14 ounces (1 can) whole potatoes, chopped
- 14 ounces (1 can) hot chili beans or black beans
- 14 ounces (1 can) Veg-All
- 1 onion, chopped
- 1 pound (16 ounces) ground beef, browned and drained
Helpful Products
- Slow Cooker
- Slow Cooker Liners
- Slow Cooker Liners
- Can Opener
- Soup Bowls
- Airtight Containers
- Pepper Grinder
- Recipe Box
- Recipe Binders
- Ladle
- Cutting Board
- Chef Knife
- Salt and Pepper
Recipe Notes
- Sometimes I add additional vegetables to this stew like chopped green pepper and zucchini.
- If you don't like hot chili beans, use black beans or mild chili beans.
- Store the soup in an airtight container in the fridge for up to five days.
Here’s how to make it:
- Pour all contents into a slow cooker.
- Cook until you are ready to eat! (I suggest about 3 hours minimum.)
Nutrition Facts Per Serving
Calories: 566
Total Fat: 13.6g
Saturated Fat: 4.8g
Cholesterol: 179mg
Sodium: 1081mg
Total Carbohydrate: 38.5g
Dietary Fiber: 11.1g
Total Sugars: 14.5g
Protein: 70.1g
Vitamin D: 0mcg
Calcium: 95mg
Iron: 41mg
Potassium: 1748mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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