Let the stew sit with the lid off for about 5–10 minutes to thicken slightly, then ladle into bowls and serve warm.
For a bit more color and sweetness, you can add 1–2 chopped carrots on top of the potatoes, keeping the rest of the recipe the same. If you prefer a milder tomato flavor, replace half of the tomato soup with extra beef broth. For a richer version, stir in a tablespoon of butter at the end of cooking, or top each bowl with a small handful of shredded cheddar cheese. To stretch the meal for a bigger family, add an extra potato or two and a splash more broth. If you need to use what you have on hand, any basic potato (Yukon Gold, red potatoes) will work, and you can swap the yellow onion for a few tablespoons of dried minced onion in a pinch. For a leaner stew, use 90% lean ground beef and, if there’s extra fat on top after cooking, just skim it off with a spoon before serving.
