This is an old recipe that my mom made for many years, probably 30-40 years, and I make it now. It always reminds me of her 🙂
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- 1 pound ground beef leaner is better 🙂
- 1 onion chopped
- 1 green bell pepper chopped (I omit)
- 1 clove garlic chopped
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 16 oz can diced tomatoes DO NOT drain
- 1 can kidney beans DO NOT drain
- 1 can white shoepeg corn DO NOT drain
Ingredients
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- Saute the meat, onion and other seasonings. Then add the cans of tomato, beans and corn; include the liquid from those. Stir together and cook in large saute pan for about 40-45 minutes, stirring occasionally.
Stacy's Notes: My mom made both this Bunkhouse Stew and also Brunswick stew, which calls for game such as squirrel, or turkey or chicken. Her Brunswick stew is quite different, and I always preferred this one. I believe a lot of people in other areas would call this recipe a Brunswick stew, but not in our house!
You can make this in a big pot on the stovetop, or once the meat and veggies are browned and everything is combined, you can transfer it to a crockpot to keep warm, or to take somewhere. This is a great soup/stew for a cold winter's night. My mom usually served it with cornbread, but sometimes we eat it with chips. You can spice it up more if you like spicy, and be sure season to taste with salt and pepper. If your canned tomatoes are acidic, you might need a wee bit more sugar, it just depends on the brand and your taste buds.
I have never deviated from this recipe and tried it with other beans or regular corn. I've always made it as written, as my mom did, with kidney beans and white shoepeg corn 🙂
Enjoy!