Chunky Beef Stew 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chunky Beef Stew cont. 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 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. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Chunky Beef Stew Add macaroni; simmer 10 minutes longer. Out of prepared mustard? Make your own! For every tablespoon of prepared mustard, combine 1/2 teaspoon ground mustard and 2 teaspoons vinegar. Yield: 20 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008