Ingredients

2 pounds lean ground beef
4 large diced carrots about 2 cups
1 cup diced onion about ½ a large onion
2 ribs diced celery about 1 cup
1 tablespoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon pepper
2 (14.5-ounce) cans diced tomatoes not drained
2 (14.5-ounce) cans corn drained
2 (14.5-ounce) cans kidney beans drained and rinsed
1 (14.5-ounce) can green beans drained
2 cups beef broth
1 (10.75-ounce) can condensed tomato soup
4 peeled and cubed russet potatoes about 3 cups

Directions

In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.

Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.

To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes

Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.