Okay, maybe not the world's best, but this recipe makes enough food to feed a dozen people
or more. I usually prepare it when relatives visit, or I need to feed many people with little money.
The bonus? This is really good
, it is really easy, and it is really cheap.
1 pound (2kg) ground beef (80/20 fat content)
2 12oz (350ml) cans of stewed tomatoes
1 large can of spaghetti sauce (24 ounces or 700ml) approximate
1 large onion
1 can of french cut green beans
1 can of corn
1 can of mild Rotel (diced tomatoes with green chiles)
6 or more Russet potatoes (depending on size)
Garlic powder, salt, pepper, dried parsley flakes
2 1/2 gallon stew pot (ten liter)
Peel and cube potatoes into bite size pieces and set aside
Chop onion, and place onion, ground beef, salt, pepper and a generous amount of garlic
into stew pot and cook until meat is slightly browned
Add the tomato ingredients (mash the stewed tomatoes by hand to break them up a little),
green beans, corn, potatoes, parsley and more garlic.
Add hot water to your preferred consistency (I usually add about four or five cups--your
2 1/2 gallon pot will be nearly full by now)
Bring to first sign of a boil (do not let stew boil) reduce heat to lowest possible level,
cover and cook for 45 minutes
The spaghetti sauce I describe in the ingredients is the large can
(about two pounds) that generally costs about a dollar fifty or less, and comes
in many varieties; Regular, Italian, Mushroom, Cheese, etc.---your preference
Yellow or white onion (I use both--I like onion)
Diced tomatoes with green chiles (store brand) can be substituted for Rotel
I use LOTS of powdered garlic (at least a heaping tablespoon altogether)
My wife likes when I add carrots, and you can too, but add them fifteen minutes into
the simmer or they turn to mush. (note: this is a tomato based stew and I personally
dislike the flavor of carrots in the mix)
I prefer 80/20 fat content ground beef specifically for the fat content which adds flavor. You
can use lean hamburger or stew meat, but you will sacrifice flavor.
Optional: Three or five squirts of Louisiana hot sauce while simmering adds some extra spice.
I get requests for this recipe all the time. The last faculty/family school function I attended
was a "bring and share dinner" where we were asked to bring an entree, casserole, dessert,
or side dish. I brought this recipe (made two batches--four plus gallons) and received back
an empty pot an many requests for the recipe.
It is the best stuff I make...so I thought I'd share....
edit on 26-11-2012 by rival because: (no reason given)