Beef and Bean Stew
Here’s a great filler-upper supper for a cool evening, and since it’s made from canned ingredients it goes together quickly. Serve in bowls, or over split biscuits or cornbread.
1 lb. ground beef
1 large onion, diced
1 20-oz. can of diced tomatoes, undrained
1 can chili beans, undrained
1 can hominy, drained
1 can corn, drained
1 T. cornstarch
1/4 C. water
Dash of Worcester sauce
Salt, pepper, garlic powder, dillweed, basil, or other seasonings
In a large skillet, brown and beef and onion until cooked through; drain the grease and return this mixture to the skillet. Stir in tomatoes, beans, hominy, and corn and bring to a low boil. Mix the cornstarch and water, then add to stew as a thickener. Add Worcester sauce and other seasonings to taste, and simmer over low heat for about 15 more minutes. Serves 4-6.
Kitchen Hint: Like beans? You can add another can or two of any sort of drained beans (pintos, kidneys, blacks, etc.) You can also serve this fragrant stew over rice or mashed potatoes.