Recipe by Pierre Dance
I started off to make hash. I hadn't had any in a long time and I had a hunger for some. I had diced and boiled the potatoes and set then aside to cool. I thawed the shredded beef, Amazing Beef #46982, a great thing to have on hand to play around with. I'd finely chopped the onions and celery. OOPS! Too much for hash! Well, never mind, I'll make a stew instead. That led to a bit more of this and a little more of that and the next thing I knew I had a half of a dutch oven full of stew. A damned good one I might add.
- 4 white potatoes, don't peel,scrub with a pot scrubber,dice into 3/8 inch cubes
- 5 slices thick deli bacon, cut into 3/8 inch bits
- 1 yellow onion, finely chopped
- 3 stalks celery, finely chopped
- 14 baby carrots, cut into thirds
- 2 cups shredded or chopped cooked beef
- 1 (15 ounce) can Rotel tomatoes & chilies
- 2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
- 2 cups whole corn (fresh, frozen, or canned)
- 2 cups beef stock (Homade is best)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon maggi seasoning
- 1 tablespoon prepared horseradish
Directions See How It's Made
- Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
- Drain and set aside.
- While potatoes cook continue with step 4.
- Fry Bacon'til tender.
- Remove, set aside to drain.
- Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
- Add remainder of the ingredients.
- Bring to a boil.
- Reduce heat to low.
- Simmer for 30 minutes.
- Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
- Serve with Corn Sticks, my recipe#74650.