Bonnie's Brunswick Stew
Serves 8 hearty portions
1 LB GROUND BEEF
1 MEDIUM YELLOW
ONION, DICED
3 POTATOES, DICED
1/2 TSP BLACK
PEPPER or to taste
1/2 TEASPOON SALT
or to taste
2 T SUGAR
1/3 CUP APPLE
CIDER VINEGAR
2
T WORCESTERSHIRE SAUCE
2 T A1 SAUCE
6 OZ TOMATO PASTE
6 OZ KETCHUP tip:
fill empty tomato paste can with ketchup to measure
1 CAN PEAS
1 CAN NIBLET CORN
tip: use frozen corn, fill empty pea can with corn to measure
4 C WATER +
EXTRA
note: Frozen, fresh or canned corn will work, but to me frozen peas change the taste. Go with whatever you like best!
Dice onions and throw them in a large dutch oven
or stock pot. Let them wilt a bit, then add your ground beef. Brown and drain beef. Add all ingrediants
EXCEPT peas and corn. Stir to combine and bring to a simmer. Simmer 1 hour or
until potatoes are tender, stirring occasionally. Simmering longer won’t hurt
anything, just make sure your potatoes are done. Add corn and peas, simmer
15-20 min.
You may need to add an extra cup of water here. I like a very thick, rich stew, but feel free to thin it out if you’re feeding more people or prefer a soupy consistency. Make sure you adjust seasonings accordingly.
Take off heat and let sit 15 min (optional).
Serve hot with ritz crackers on the side.
No comments:
Post a Comment