BINKLEY STEW by Rose
By
Rose Selvar
@potrose
1
When our family (Rich, Myself, Denise and David) moved to Florida in 1974 we lived in Lehigh Acres. We started attending the Nazarene Church there. One of the ladies in the church, Judy Binkley, befriended me by calling me on the phone every day. One day while visiting with her at her house she made this recipe for her family for lunch and she had me try it. WOW. I fell in love with it. She didn't tell me the name of the recipe nor the amounts so when I made it for our family, I named it Binkley Stew after my friend, Judy. Hub and I love it to this day. 12/05/12
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
1 lbground beef
-
1 mediumonion, chopped (more or less onion by taste)
-
1 tspsalt
-
1 can(s)14.5 oz green beans
-
1 can(s)water (the empty green bean can of water)
-
4-5potatoes, peeled and diced into bite-sized pieces
-
·additional salt and some pepper to taste
How to Make BINKLEY STEW by Rose
- Place the ground beef and the medium onion into a 12" skillet. Add the tsp salt. Brown the beef and then drain off the fat.
- Add the can of green beans and use the empty green bean can to measure one can of water. Add the water to the green beans and hamburger. Place the potatoes in the pan on top of the green beans. Stir everything together.
- Turn up the heat and bring to a boil. Then turn down the heat to about medium low and cover.
Set your timer for 20 minutes; but keep an eye on it so that it doesn't boil over. You may have to turn the stove down a little more. Stir a few times during this 20 minute period so that all the potatoes get cooked. - After the 20 minutes I do a taste test. Add more salt if needed and some pepper.
Keep the lid off for the rest of the cooking so that some of the liquid is absorbed. Cook for approximately 10 more minutes.
When it looks more like a stew than a soup, it is done...also, when the potatoes are cooked and everything is heated through. Enjoy! 12/05/12
