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!
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