With support from the Pennsylvania Beef Council, we’ve developed a special group of Nourish PA recipes to celebrate PA Beef Month (every May). Canned and ground beef are commonly found at food pantries across Pennsylvania, and we hope that these recipes provide inspiration to make delicious, healthy and affordable meals!
This fun recipe melds the nostalgic, savory goodness of classic cheeseburgers with a comforting stew. Pennsylvania ground beef, frozen veggies, potatoes and shredded cheese create a hearty, filling base, which is topped with lettuce, pickles and an extra sprinkle of cheese!
|Prep Time||Cook Time||Total Time|
|10 min||35 min||45 min|
- 2 teaspoons olive oil
- 2 pounds ground beef
- 3 cups low-sodium beef broth, or low-sodium chicken broth
- 3 large russet potatoes, peeled and cut into 1/2-inch pieces
- 3 cups shredded cheddar cheese, divided
- 1 (10-ounce) bag frozen mixed vegetables, such as corn, green beans, peas and carrots
- 1/2 cup heavy cream, half & half or milk
- Salt and pepper, to taste
- 1/2 head iceberg lettuce, shredded
- 3/4 cup dill pickle chips (optional)
- Heat oil in large pot over medium-high heat. Add beef, and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown.
- Stir in broth and potatoes. Simmer over medium-low heat until potatoes are tender and flavors develop, about 15-20 minutes. Add 1 1/2 cups cheddar, frozen vegetables and cream and cook until vegetables are tender and cheese is melted, about 5-8 minutes. Season with salt and pepper.
- Divided stew between bowls, and top with lettuce, remaining cheese and pickles (if using). Serve and enjoy.
- Recipe and photo: Dish Works for PA Beef