Return to Content


3 votes, 3.00 avg. rating (64% score)

Yield: Serves 4

Although this stew did not originate in New England, it has earned a place in almost every Northern home.


  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 pound ground beef
  • 2 cups (16-ounce can) stewed tomatoes or peeled fresh tomatoes, with juice
  • 1 cup (8-ounce can) tomato sauce
  • 2 cups (15-ounce can) cooked kidney beans
  • Salt and pepper to taste


Heat oil in Dutch oven. Sauté onion, garlic, and celery until soft. Add beef and brown. Drain off excess fat. Add tomatoes and tomato sauce, cover, and simmer 30 minutes. Add beans and simmer until heated. Season with salt and pepper. Serve with crackers or bread, or on top of baked potatoes.
Updated Tuesday, September 18th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111