Chunky Beef Stew
Taste of Home Ground Beef Cookbook
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I'm fortunate to have a husband who loves to cook; He's always digging through cookbooks in search of new recipes. We enjoy grocery shopping and coming home to spend time together in the kitchen. - Miriam Wages, Arnoldsville, Georgia
SERVINGS: 20
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 70 min.
Ingredients:
- 2 quarts water
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 teaspoon salt
- 1 pound ground beef, cooked and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8-1/4 ounces) peas, drained
- 1 can (8 ounces) tomato sauce
- 3/4 cup ketchup
- 2 tablespoons prepared mustard
- 1 tablespoon chili powder
- 1 garlic clove, minced
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- Dash hot pepper sauce
- Dash pepper
- 1 cup elbow macaroni, cooked and drained
Directions:
In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Simmer for 30 minutes. Add macaroni; simmer 10 minutes longer. Yield: 20 servings. Out of prepared mustard? Make your own! For every tablespoon of prepared mustard, combine 1/2 teaspoon ground mustard and 2 teaspoons vinegar.