Prep 15 mins
Cook 1 hr
This is a real man's kinda stew...sweet & spicy, got meat and potatoes, and is fillin'! Plus, any ol' pardner can make it...it's easy! Now, Pardners, this one's gonna need a great big ol' deep fryin' pan or stew pot. Feeds 6 hungry folks with some left over.
- 1 lb ground chuck
- 1 small onion, chopped
- 1 (29 ounce) canwhole new potatoes
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (14 3/4 ounce) can creamed corn
- 1 (15 1/2 ounce) can red kidney beans
- 1 (8 ounce) container light sour cream
- 1⁄2 cup light brown sugar (packed to measure)
- salt and pepper
- Worcestershire sauce
- Here's what to do to git fixin'.
- Chop the onion.
- Brown ground chuck and chopped onion together over medium heat.
- Stir a few times while browning.
- This browning is gonna take about 15 minutes.
- While the chuck and onion are browning, drain the potatoes and cut 'em up into chunky pieces (not too small).
- Also, drain the kidney beans.
- Just set these taters and beans aside and wait, you'll need 'em shortly.
- Also, go ahead and open (But DO NOT drain) the corn and the can of tomatoes with chilies to have 'em ready.
- When chuck and onion have browned, drain 'em real good into a big ol' strainer, then return 'em to the pan and set it back on the stove.
- Add brown sugar, dash salt, dash pepper, and couple o' dashes of Worcestershire sauce.
- Stir 'em up gently!
- Add drained beans, cut-up potatoes, cream corn, undrained tomatoes w/chilies, and light sour cream.
- Stir 'em up gently!
- Let all this cook in uncovered pan or stew pot over medium heat just until it comes to a low boil, then turn the fire down to low.
- Let everything simmer over the low fire until juices become good and thick (kinda' gravy like).
- You'll need to gently stir the stew occasionally.
- It's ready to eat when the juices get good and thick.
- All this ain't gonna take but 1 hour from the gitgo.
- Serve up in bowls (I suggest puttin' some grated "Mexican cheese" and chopped jalapeno peppers on the table and use 'em fer toppin's) While this stew is a rib-stickin' meal in itself, feel free to eat it along with a green salad and cornbread.
- Refrigerate or freeze leftovers and enjoy 'em again sometimes.
- Thank the Good Lord, and chow down, pardners!
I love this stuff! I use fresh potatoes instead and throw it all in the crock pot with a side of cornbread.. Thanks PawPaw!
This was very easy to put together. I liked the use of canned potatoes. (I had never used them before, and they were both simple and tasty.) One other thing I really liked was the addition of sour cream. However, the dish turned out much too sweet.
This is delicious! It's a bit spicy, but can be tamed down by replacing the tomatoes w/green chiles with a can of diced tomatoes. This was great with cornbread! Yummie! Thanks PawPaw!