Indian Corn Stew

Donna Slaton Recipe

By Donna Slaton BookCook1

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 with one large can of juice and just keep putting corn and canned tomatoes in after the beef to fill it up.

During the 2009 ice storm - used Italian petite diced tomatoes cause that was what we had and it was a different taste, still worked.


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

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

Directions

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.