Shipwreck Stew Ground Beef (Print Version)
Ground beef and vegetables layered with beans and tomatoes for a comforting, savory family dish.
# Ingredients:
→ Main Components
01 -
2 pounds ground beef
02 -
5 to 7 medium potatoes, peeled if desired and sliced thinly or cubed
03 -
1 large onion, thinly sliced or finely chopped
04 -
5 to 7 celery stalks, chopped
05 -
2 cans (15 to 16 ounces each) dark red kidney beans, including liquid
06 -
2 cans (15 ounces each) whole kernel corn, including liquid
07 -
2 cans (14 ounces each) diced tomatoes with juice
08 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
In a large pot over medium-high heat, cook and crumble the ground beef until thoroughly browned with no remaining pink.
02 -
Drain off any excess fat, leaving a minimal amount for flavor as needed.
03 -
Arrange potatoes, onion, celery, kidney beans with liquid, corn with liquid, and diced tomatoes with juice on top of the beef. Season generously with salt and freshly ground black pepper.
04 -
Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally, until vegetables are fork-tender.
# Notes:
01 -
Thin slicing or dicing the potatoes and onions promotes even cooking throughout the stew.