Grandma's Corn Stew Recipe

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This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.—Trisha Kaylor, Lebanon, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/3 cup chopped green pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1-1/2 teaspoons salt

Nutritional Facts

1 each: 333 calories, 11g fat (5g saturated fat), 56mg cholesterol, 1746mg sodium, 30g carbohydrate (15g sugars, 4g fiber), 24g protein.


  1. In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 4 servings.
If a recipe calls for a small amount of chopped bell pepper, chop the remaining pepper and freeze for 3-6 months in a freezer bag or airtight container. Use directly from the freezer in a variety of dishes.
Originally published as Grandma's Corn Stew in Taste of Home Ground Beef Cookbook 1999, p144

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