Ranch Stew

Ranch Stew

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Rose Sprunger


I make this mostly in the winter time, because it sticks to your ribs and keeps you warm. I love the way the smell of the cooking stew just floats through the house.


★★★★★ 1 vote

makes a potful, depends on the hunger level
20 Min
6 Hr
Stove Top


  • 1 1/2 lb
    ground beef
  • 1 can(s)
    whole kernel corn
  • 3
    ribs of celery
  • 1 qt
    tomato juice
  • 2 can(s)
    red kidney beans, undrained
  • 1
    chopped green pepper
  • 1 can(s)
    onion soup
  • 1 tsp
    chili powder

How to Make Ranch Stew


  1. In a Dutch oven, brown hamburger with onions, celery and green pepper. Drain any fat, and add the remaining ingredients.
    Cook over low heat for at least 4 hours. Before serving make a thickening of cornstarch and water, and thicken to your
  2. We ate it over either baked potatoes or biscuits. You could also eat it over corn bread. It is fine just plain, and it freezes well.

Printable Recipe Card

About Ranch Stew

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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