Shipwreck Stew Ground Beef (Print Version)
A comforting mix of beef, veggies, beans, and potatoes for a filling, budget-friendly family dinner.
# Ingredients:
→ Main Components
01 -
900 grams 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 (each 440–454 grams) dark red kidney beans, including liquid
06 -
2 cans (each 425 grams) whole kernel corn, including liquid
07 -
2 cans (each 410 grams) diced tomatoes with juice
08 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a large pot set over medium-high heat, cook and break up the ground beef until thoroughly browned, ensuring no pink remains.
02 -
Remove any excess fat from the pot if necessary, maintaining just enough for flavor.
03 -
Arrange potatoes, onion, celery, kidney beans with liquid, corn with liquid, and diced tomatoes with their juice over the beef in the order listed. Season with salt and pepper to personal preference.
04 -
Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and allow to simmer gently for approximately 45 minutes, stirring occasionally, until all vegetables are fork-tender.
# Notes:
01 -
Cut potatoes into uniform pieces to ensure even cooking throughout the stew.