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.

Ingredients

8 serv.

white potatoes↗4
don't peel,scrub with a pot scrubber,dice into 3/8 inch cubes
slices thick deli bacon↗5
cut into 3/8 inch bits
yellow onion↗1
finely chopped
stalks celery↗3
finely chopped
baby carrots↗14
cut into thirds
shredded or chopped cooked beef2 cups
Rotel tomatoes & chilies1
(15 ounce) can
tomato sauce↗2 cups
(my Crock Pot Italian Tomato Sauce)
whole corn↗2 cups
(fresh, frozen, or canned)
beef stock↗2 cups
(Homade is best)
salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
maggi seasoning1 tablespoon
prepared horseradish↗1 tablespoon

Step-by-step instructions

1
Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
2
Drain and set aside.
3
While potatoes cook continue with step 4.
4
Fry Bacon'til tender.
5
Remove, set aside to drain.
6
Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
7
Add remainder of the ingredients.
8
Bring to a boil.
9
Reduce heat to low.
10
Simmer for 30 minutes.
11
Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
12
Serve with Corn Sticks, my recipe#74650.

Source: food.com

Original recipe ↗

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