Update my dinner status, I'm making this tonight.
17 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 22 : 20 Active Time: 2 : 00
US/Metric: [convert to metric]
Ingredients
- 1 can (12 oz) Carrots
- 1 can (12 oz) Green Beans
- 1 can (12 oz) Corn
- 1 can (12 oz) Tomatos diced
- 5 medium Potatoes peeled & diced
- 1 lrg bottle Lg bottle catsup
- 1 medium Onion diced
- 5 lbs Ground chuck scrambled
- Salt and pepper to taste
Preparation
In a very large pot add all ingredients. Scramble your meat in a skillet, iron is great but do with what you have. I always rinse my meat in a strainer to get rid of any fat. You may drain any of the veggies you wish but I leave it for taste and the nutrition. Cut up the potatoes and dice the onion, add to it along with your catsup. Let boil stirring often, turn flame down and simmer. The longer you let this set and simmer the better the taste and it will get thicker and the aroma will linger making you and your familys mouth water! Make some great cornbread to go with it and you have a stick to your ribs meal without the guilt of eating a fattening meal.
NOTE: You can alter this recipe anyway you wish. Thats what makes it so simple, I some times add green peas, fresh young peas are the best. You may use frozen veggies, just add water and or 2 cans beef broth. Any fluid is good as long as you have enough to cook the stew. Add pepper to taste. I usually add a touch of sugar but if you use the catsup be careful and not add to much. Remember to stir as it will stick. This will make a big pot and left overs are actually better!! I made this for the place I work...a nursing home, the residents love it! This is my mothers recipe she used when we were very young...uh, I'm 52 now. Add additional veggies if you like. I always do 2 cans of corn, green beans and carrots. Happy eating!!
This takes as long as you like to cook depending on how you like it. Anywhere from time the potatoes are tender to letting it simmer about 2 hours...recomended. (it just tastes better)
