10-Minute Tin-Can Stew Recipe

I always feel like I’m in a pickle when it comes to dinner-time. Tonight was the baby’s nap…she slept forever (in my lap) and put me totally in a crunch to make dinner. But that’s where one of my favorite go-to meals comes in: 10-Minute Tin-Can Stew Recipe.

What You Need to Make 10-Minute Tin-Can Stew:

• Canned vegetables:
  • Corn
  • Green Beans (french or regular cut)
  • Diced Tomatoes
  • Tomato Sauce
  • Peas (I recommend Very Young Baby Peas…LOL!)
• Potatoes (though if I’d been smart, I’d have picked-up a can of these, too)
• Carrots (ditto the potatoes comment!)
• 1 Small Onion
• Salt, to taste
• Pepper, to taste
• Garlic, to taste
• Beef or Chicken Stock, to taste
• 1 lb. Cooked Ground Beef or Stew Steak, optional

Putting Together 10-Minute Tin-Can Stew:

1. If you’re all slow like me and are looking to make the whole 10-minute thing and not just 5-minute stew, cut your potatoes and carrots into bite-size morsels. Go ahead and cut-up your onion, too, but note, I forgot to buy an onion this time, so I used dried minced onion–and it still turned-out great.
2. Put your potatoes, carrots, onions and every can of veggies (including the water in the can) you’ve got into a big pot. If you’re using meat, put your cooked-meat in at this time, too!
3. Add 2 more cans of water from the tap, if you’ve still got room in the pot.
4. Add salt, pepper, garlic and stock.
5. Boil until the potatoes and carrots are soft to your liking.
6. Enjoy!

I like to make Tin-Can stew with cornbread most nights, but this time, I had a loaf of homemade bread already making when I decided to let my daughter fall asleep in my lap…so, we didn’t make cornbread this time, but that’s often our go-to combo.

Using canned foods can make cooking homemade so much easier. There’s less prep (I can’t imagine having to cook ALL of these veggies at once!) and they’re available year-round. So, we can eat a little healthier more often. Being stocked-up on canned goods also allows me to be a little more creative and feel less rushed. I love a good canned-good-meal!

I try to stock-up on Del Monte and LeSueur  when Albertsons (my local grocer) has their 10-cans for $10 sales…makes dinner so much cooler if I can say it only cost me $5 to put it all together! LOL!

If you’d like more great ideas for cooking with canned goods, check out the Cans Get You Cooking Campaign on their Website, Facebook, Twitter, Pinterest, or YouTube sites. 

This is a sponsored conversation written by me on behalf of Cans Get You Cooking. The opinions and text are all mine.

10-Minute Tin-Can Stew

One of my favorite go-to meals comes in: 10-Minute Tin-Can Stew.

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10

Author: Jamie

Ingredients

Canned vegetables:

• Corn
• Green Beans french or regular cut
• Diced Tomatoes
• Tomato Sauce
• Peas I recommend Very Young Baby Peas…LOL!
• Potatoes though if I’d been smart, I’d have picked-up a can of these, too
• Carrots ditto the potatoes comment!
• 1 Small Onion
• Salt to taste
• Pepper to taste
• Garlic to taste
• Beef or Chicken Stock to taste
• 1 lb. Cooked Ground Beef or Stew Steak optional

Instructions

• If you’re all slow like me and are looking to make the whole 10-minute thing and not just 5-minute stew, cut your potatoes and carrots into bite-size morsels. Go ahead and cut-up your onion, too, but note, I forgot to buy an onion this time, so I used dried minced onion–and it still turned-out great.
• Put your potatoes, carrots, onions and every can of veggies (including the water in the can) you’ve got into a big pot. If you’re using meat, put your cooked-meat in at this time, too!
• Add 2 more cans of water from the tap, if you’ve still got room in the pot.
• Add salt, pepper, garlic and stock.
• Boil until the potatoes and carrots are soft to your liking.
• Enjoy!

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