Mustang Stew Recipe: This Ground Beef Soup Recipe Is Beyond Easy to Make by Melissa Vickers

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 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.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours (average)
Total Time: 3 hours and 10 minutes
Servings: 8

Ingredients

• 1 can (10 ounces) diced tomatoes and green chiles (Rotel)
• 1 can (14 ounces) stewed tomatoes, chopped
• 1 can (14 ounces) whole kernel corn
• 1 can (14 ounces) whole potatoes, chopped
• 1 can (14 ounces) chili hot beans or black beans
• 1 can (14 ounces) Veg-All  
• 1 onion, chopped
• 1 pound ground beef, browned and drained

Here’s how to make it:

1. Pour all contents into a slow cooker.
2. Cook until you are ready to eat! (I suggest about 3 hours minimum.)

Note: Sometimes I add additional vegetables to this stew like chopped green pepper and zucchini. 

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