This recipe for Cowboy Stew (a chili-like stew) comes from my Mom. It's perfect for dinner on a chilly night. Serve with cornbread, a spoonful of sour cream and a bit of shredded cheddar cheese.
Cowboy Stew (makes 8-10 servings)
2-3 cups peeled & diced potatoes
1 medium onion, chopped
1/2 of a green pepper, chopped
1/2 clove garlic, peeled & minced
One 11.5 oz. can of tomato juice
2 pounds lean ground beef
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
2 cans corn
2 cans red kidney beans, drained
1 can diced tomatoes
In a large pot, cook potatoes, onion, green pepper and garlic with tomato juice over medium heat. Add 1 cup of water if needed. In separate pan, cook ground beef, then drain fat. Add browned meat to potato mixture. Stir in chili powder and Worcestershire sauce. Simmer, covered, over medium heat until potatoes are tender. Add corn, kidney beans and diced tomatoes. Simmer 20 minutes over low heat. Add salt and pepper to taste.