Shipwreck Stew

Name: Shipwreck Stew
Prep time: 25 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 pounds ground beef; 5-7 potatoes, peeled (if desired) and sliced thin or cubed; 1 large onion, sliced thinly or finely chopped; 5-7 stalks of celery, chopped; 2 cans (15.5-16 oz. each) dark red kidney beans, liquid included; 2 cans (15 oz. each) whole kernel corn, liquid included; 2 cans (14.5 oz. each) diced tomatoes, juice included; salt & pepper to taste

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 1 hours, 10 minutes

Servings: 8

Author : Jamie Sherman

soup comfort food budget friendly

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds ground beef5-7 potatoes, peeled (if desired) and sliced thin or cubed1 large onion, sliced thinly or finely chopped5-7 stalks of celery, chopped2 cans (15.5-16 oz. each) dark red kidney beans, liquid included2 cans (15 oz. each) whole kernel corn, liquid included2 cans (14.5 oz. each) diced tomatoes, juice includedsalt & pepper to taste

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Instructions

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Step 1

In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.

Step 2

Drain, if necessary.

Step 3

the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.

Step 4

Cook on medium-high heat until the stew starts to boil, then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.

Step 5

Cook covered and stir occasionally.