Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serves: 6-8
Ingredients:
-
- 2 pounds lean ground beef
- 5-7 medium-sized potatoes, peeled and thinly sliced or cubed
-
- 1 large onion, finely chopped
- 5-7 stalks of celery, chopped
- 2 cans of dark red kidney beans, including the liquid
-
- 2 cans of whole kernel corn, including the liquid
- 2 cans of diced tomatoes, including the juice
- Salt and freshly ground black pepper to taste
Instructions:
In a spacious pot, heat and crumble the ground beef over medium-high heat until it’s no longer pink. Drain any excess grease if necessary.
Now, let’s build the layers of flavors:
Begin with a layer of thinly sliced or cubed potatoes.
Next, sprinkle the finely chopped onions evenly.
Add the chopped celery to create a fresh and crunchy layer.
Now, gently pour in the cans of dark red kidney beans, ensuring you include the flavorful liquid.
Follow up with the cans of whole kernel corn, including their tasty juices.
Lastly, incorporate the cans of diced tomatoes with all the rich juices they hold. Don’t forget to season with salt and pepper to your liking.
- Place the pot over medium-high heat until the stew starts to gently boil. Once it reaches this point, reduce the heat to medium-low and let it simmer. It’ll take about 45 minutes for all the vegetables to become tender and the flavors to meld together perfectly.
- Keep the pot covered while it simmers, and stir occasionally to make sure everything is cooking evenly and no delicious flavors are left behind.
Nutrition Information (per serving):
Calories: 468
Total Fat: 24g
Saturated Fat: 9g
Cholesterol: 81mg
Sodium: 982mg
Fiber: 6g
Sugar: 5g
Protein: 25g
Enjoy your hearty and wholesome Shipwreck Supper!
