Grandma's Mulligan Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12 - 2
  • 3
    zucchini, about 6 in. long, sliced
  • 3
    yellow squash, about 6 inches long, sliced
  • 23
    cup bell pepper, chopped
  • 1 12
    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
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DIRECTIONS

  • 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.
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