Prep 20 mins
Cook 45 mins
Grandma was born in the 1800's in Kansas. This is her recipe for the perfect fall meal. Crops were ripe and the weather was cooling. (I also like to freeze the needed veggies to make this family favorite during the winter months.)
- 1 1⁄2-2 lbs ground beef
- 3 zucchini, about 6 in. long, sliced
- 3 yellow squash, about 6 inches long, sliced
- 2⁄3 cup bell pepper, chopped
- 1 1⁄2 cups fresh cut corn or 1 1⁄2 cups frozen cut corn
- 28 ounces tomatoes, crushed (use canned or peeled fresh tomaotes)
- 2 teaspoons salt, to taste
- In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
- Hold the corn until the last 5-10 minutes of cooking.
- Add remaining ingredients to the beef.
- Add water to cover about 1/2 inch above ingredients (add more if needed later).
- Cook until all ingredients are tender.
- Add corn, cook another 5-10 minutes, adjust salt if needed.
- Serve with a nice loaf of home made bread for a delightful 1 pot meal.
- If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
- I sometimes serve some form of potato with this to round out the meal a bit.
- Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.