Indian Corn Stew
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.
2 lbground beef, cooked, crumbled and drained
1 mediumonion, chopped
1 mediumgreen pepper, chopped
1 tspgarlic powder, more or less to taste
2 tspsalt, 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 ccorn kernels, fresh or 2 cans whole kernel drained
2 Tbspworcestershire sauce
How to Make Indian Corn Stew
- 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.
- 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.