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Meat ‘n’ Potato Stew

Total Time

Prep: 15 min. Cook: 1 hour


6-8 servings

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


  • 1 pound ground beef
  • 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


  1. 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.
  2. Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.
Editor's Note: 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.

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