Pantry Stew

Prep Time
Cook Time
Ready In

"This is an easy, tasty, comfort-food dinner that can be made from ingredients you most likely already have in your pantry. Substitutions can easily be made for what you have on-hand or prefer instead, but this is the combination we like."

Original recipe yields 8 servings


  • Serving Size: 1 (373.1 g)
  • Calories 541.3
  • Total Fat - 17.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 82.4 mg
  • Sodium - 670.1 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 10.8 g
  • Sugars - 6.6 g
  • Protein - 50.9 g
  • Calcium - 172.1 mg
  • Iron - 6.6 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.6 mg

Step 1

Brown ground beef and onions in a large, deep skillet over medium heat; drain and return to pan.

Step 2

Add remaining ingredients and mix well.

Step 3

Simmer 15-20 minutes, stirring occasionally, until completely heated through.

Tips & Variations

No special items needed.


This was a very good use of ingredients many people might have on hand. Very easy and filling. We enjoyed this the first night, but it was even better the second night after the flavors had a chance to marry. I served some tortilla chips on the side to scoop up the thick chili like stew. This would also be nice over nachos or on a hotdog. My slight changes: green onions, navy beans instead of pinto, left out the mushrooms. I also added some additional seasonings to suit our tastes. Sprinkled some cheese on top to serve. I did not use hot sauce, but instead added a can of RoTel tomatoes w/chilies.

review by:
(18 Jun 2013)


A recipe to savor on cool nights when the cook hankers to do no more than open a can and stir. We liked the combination of vegetables and tomato/beef flavors for a first outing, but Felix is right about substitutions. We didn't have the listed Cajun hot sauce and used a hot picante instead. As we ate, family members were already saying "how about adding garbanzos?" Or olives? Or substituting turkey or chicken? Or leftover ham? Or omitting meat entirely? This one will have a long life in our kitchen. Thanks, Felix.

review by:
(26 Nov 2011)