Hearty Halloween Stew



5 quarts



3 to 4 potatoes
1 onion, chopped
3 carrots, sliced
1 to 2 stalk celery, chopped
1 tsp. salt
1 lb. ground beef
1 can English peas
1 can whole kernel corn
1 can tomatoes, cut up
1 sm. can tomato sauce
3/4 cup catsup
2 tbsp. mustard
1 dash hot sauce
1 to 2 jalapeno peppers
1 tsp. garlic salt
1 clove garlic, chopped
1/8 tsp. pepper
1 tbsp. chili powder
1 tsp. thyme
1 cup uncooked macaroni


Peel potatoes; cut into small chunks. Place potatoes, onion, carrots and celery in 6 quart saucepan; add about 2 quarts water. Add salt. Bring to a boil; reduce heat. Simmer until vegetables are tender.

Cook beef in skillet until brown; drain. Add to potato mixture. Add peas, corn, tomatoes, tomato sauce, catsup, mustard, hot sauce. Jalapeno peppers, garlic salt, garlic, pepper, chili powder and thyme; simmer for 30 minutes, adding water, if needed.

Cook macaroni according to package directions; drain. Add to beef mixture; simmer for 10 to 15 minutes longer. Remove jalapeno peppers before serving. Yield: About 5 quarts.

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