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Shipwreck Stew
8
Servings
Servings
9m PT9M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 9m
Ready In
Ready In
Recipe: #37138
June 20, 2021
Categories: Dinner, Beef, Ground Beef, Vegetables, North American, One-Pot Meal, Pantry/Shelf, Canned Tomatoes more
"Larry made this.it was a midwest staple"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (536.6 g)
- Calories 1248.1
- Total Fat - 70.4 g
- Saturated Fat - 33.6 g
- Cholesterol - 100.9 mg
- Sodium - 489.7 mg
- Total Carbohydrate - 124.7 g
- Dietary Fiber - 49.9 g
- Sugars - 6.2 g
- Protein - 70.2 g
- Calcium - 252.4 mg
- Iron - 17.5 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.8 mg
Step 1
Brown ground beef in stockpot
Step 2
Drain if needed
Step 3
Layer in order:
Step 4
The potatoes, onions, celery, kidney beans, corn and tomatoes.
Step 5
Add salt and pepper to taste.
Step 6
Cook on medium-high heat until the stew starts to come to a boil then reduce the heat to medium-low.
Step 7
Let simmer until all vegetables are tender, about 45 minutes.
Step 8
Cook covered and simmer very low
Tips & Variations
No special items needed.
Tags :
Dinner
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