Ramona's Potato Stew

Ramona's Potato Stew Recipe

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Mary Payton


A very dear lady, Ramona Karpierz, taught me this recipe about 35 years ago. She called it Potatoes, Tomatoes and Cominos, and occasionaly, End of the Month Stew. Now it's called, Ramonas Potato Stew.

Goes well with a crisp salad and warm cornbread/muffins.


★★★★★ 1 vote

4 to 6
15 Min
45 Min
Stove Top


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1 lb
ground beef
3 large
russet potatoes
1 medium
onions, yellow, medium
2 clove
1 can(s)
6 oz. tomato paste
6 c
1 Tbsp
cumin seeds
1 Tbsp
vegetable oil
salt and pepper, to taste

How to Make Ramona's Potato Stew


  • 1Dice the onion and mince the garlic.
  • 2Add vegetable oil to a 4-5 quart pot and add the onion and garlic. Cook to soften; about 3 to 5 minutes on medium heat.
  • 3Add the ground beef to the onions and garlic and continue cooking, stiring occasionally until the meat is just done, about 10 to 15 minutes. Drain off the fat and return to the pot.
  • 4Meanwhile, dice the potatoes, peeled or not. When meat mixture is browned and drained, add the potatoes and the cumin. If using the cumin seeds, rub between the palms of your hands to release the oils a bit. If you prefer the ground cumin, just add. Cook and stir for about 5 minutes.
  • 5Add the water and the tomato paste and stir til the paste is completely disolved. Add the salt and pepper and turn up to bring to a boil. Continue cooking, uncovered, at about medium high heat until potatoes are tender; about 25 to 30 minutes

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About Ramona's Potato Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free
Other Tag: Quick & Easy

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