INDIAN CORN STEW

Indian Corn Stew image

Family and farm hand favorite stew - fresh ingredients in summer, canned goods in winter, little changes allow us to use it almost weekly. Add a little more tomato juice, for the cracker soaker bunch. Add small chopped fresh potatoes and simmer a little longer for the full meal deal. For cooking in the crock pot I start...

Provided by Donna Slaton

Time 2h15m

Number Of Ingredients 10

Ingredients

2 lb ground beef, cooked, crumbled and drained
1 medium onion, chopped
1 medium green pepper, chopped
1 tsp garlic powder, more or less to taste
2 tsp salt, sprinkle on meat cooking or into soup before simmer
1 can(s) tomato juice quart or larger
2 can(s) tomatoes, canned and chopped, with liquid
2 c corn kernels, fresh or 2 cans whole kernel drained
2 Tbsp worcestershire sauce
2 Tbsp sugar

Steps:

1. Brown ground beef in skillet, drain. Pour off most of grease, saute chopped peppers and onions, drain and pat with paper towel. I pat dry the ground beef too. Add garlic or not as your family likes. Put in pot with juice and vegetables. Add sugar and Worchestershire sauce. Simmer on stove top 1.5 to 2 hours. Ready to eat sooner if using canned veggies.
2. Crock pot version: Pour tomato juice, diced tomatoes and drained canned corn into 6 quart crock pot. Add beef, peppers and onions that are cooked. Add flavorings to taste. Add 1 cup chopped small potato pieces or 1 cup elbow pasta for a different taste. Experiment with flavored diced tomato products for variety.

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