Shipwreck Stew

Shipwreck Stew

Shipwreck Stew

Seemed like a good dinner to make during these crazy quarantine times and bonus, it was really good.  The men in my house in particular really liked it, probably because it was quite hearty.

2 pounds ground beef

5 – 7 potatoes, peeled or unpeeled, sliced thin or cubed

1 onion, sliced thin or chopped

5 – 7 stalks of celery, chopped

2 cans red kidney beans, liquid included

2 cans corn, liquid included

2 cans diced tomatoes, liquid included

salt and pepper

1  In a large pot, cook and crumble ground beef over medium high heat, until no longer pink.  Drain if necessary.

2  On top of cooked ground beef, layer potatoes, onion, celery, beans, corn, and tomatoes.  Add salt and pepper as desired.

3  Cook over medium high heat until stew starts to come to a boil then reduce heat to medium low, cover and let simmer until vegetables are tender, about 45 minutes, stirring occasionally.

recipe from Love Bakes Good Cakes 

 

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