Quick Sloppy Joe Stew Recipes

Steps:

• In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , Stir in the remaining ingredients to beef mixture; bring to a boil. Reduce heat; cover and simmer until vegetables are tender and flavors have blended, 1 hour.

Steps:

• Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan.
• Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well.
• Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Steps:

• In medium skillet, cook ground beef and diced onions until meat is browned.
• Sprinkle sloppy joe mix over meat and onion mixture, stirring to mix well.
• Add soup, water and barbeque sauce.
• Stir in Veg-all.
• Simmer for 5-10 minutes or until juices thicken, stirring to prevent sticking.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Steps:

• In a small mixing bowl, thoroughly combine the ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well and set aside.
• In a large frying pan or skillet, brown the ground beef and onions over medium-high heat until the beef no longer shows any visible signs of raw meat, breaking it up into small pieces with a wooden spoon as it is being cooked. Reduce the heat to low.
• Drain as much fat from the meat as possible by simply tilting the pan and letting the fat pool at the bottom. Spoon the fat into an empty tin can and discard. Extra fat may be removed by pressing a double layer of plain, white paper toweling against the meat.
• Add the ketchup mixture to the cooked ground beef and onions; mix to combine.
• Cook the ground beef and sauce mixture on low and simmer, uncovered, until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
• YIELD: This recipe serves 5 people with about 3/4 cup meat mixture per person.

Steps:

• Crumble the ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently until evenly browned. Drain off grease. Add the onion and celery, and cook until the onion is tender, about 3 minutes.
• Reduce heat to medium and pour in the chili sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture is your desired thickness. Serve on buns.