Return to Content


1 vote, 3.00 avg. rating (69% score)
Submit a Recipe Image

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.