Home > Recipes > Meat 'n' Potato Stew

Meat 'n' Potato Stew Recipe

My sons are real meat-and-potatoes men, so they request this recipe quite often. The addition of pork adds a tempting taste twist. - Mildred Sherrer, Fort Worth, Texas

[X]

Rate Meat 'n' Potato Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Meat 'n' Potato Stew Recipe

Prep: 15 min. Cook: 1 hour

Yield: 6-8 Servings

15 60 75

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 pound boneless pork loin, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
2 large potatoes, peeled and cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon white vinegar
1 cup whole kernel corn, drained
Hot pepper sauce to taste
Salt and pepper to taste

Directions

In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally. Yield: 6-8 servings.

To remove kernels from cooked corncobs, stand one end of the cob on a cutting board. Run a sharp knife down the cob, cutting deeply to remove kernels. Lightly pack into freezer containers or plastic bags, leaving 1/2 inch headspace. Freeze for up to 10 months. Two medium ears yield about 1 cup kernels.

Originally published as Meat N Potato Stew in Taste of Home Ground Beef Cookbook , p153