Poor Man's Stew

Poor Man’s Stew

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Poor Man's Stew

This recipe was contributed by Cynthia (Cyn) MacGregor from cynthiamacgregor.com.


  • lb lean ground beef
  • 1 onion thinly sliced
  • Optial: 8 oz sliced mushrooms
  • 6-8 potoes redskins are nice here, but most any kind will do, cut in bite-sized chunks (peeled or unpeeled, cook’s choice)
  • 2 14.5 cans whole corn kernels, including liquid (or 3 cups frozen)
  • Garlic saland fresh-ground pepper to taste
  • Optional: 1-Tbs Kitchen Bouquet this is a caramel liquid coloring agent


  • In a large nonstick Dutch oven or soup pot over medium heat, brown ground beef.
  • Season it with garlic salt and fresh-ground pepper as you start to brown it, and break it up as it browns. Do not drain.
  • Add onions and optional mushrooms to pot and sauté them with meat for about 5 minutes. Add potato chunks and sauté an additional 5 minutes.
  • Add corn (including liquiand add enough water to cover ingredients.
  • Taste and adjust seasonings. Bring to a boil, then reduce heat so stew is just simmering. Optionally add Kitchen Bouquet.
  • Cover and simmer until potatoes are tender, stirring occasionally. Serves 4-6.

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