Shipwreck Stew

INGREDIENTS

• 2 lbs. ground beef
• 5-7 potatoes, peeled (if desired) and sliced thin or cubed
• 1 large onion, sliced thinly or finely chopped
• 5-7 stalks of celery, chopped
• 2 cans dark red kidney beans, liquid included
• 2 cans whole kernel corn, liquid included
• 2 cans diced tomatoes, juice included
• salt & pepper to taste

INSTRUCTIONS

1. In a large pot, cook and crumble the ground beef over medium high heat, until no longer pink.
2. Drain, if necessary.

Layer in order:

1. the potatoes, onions, celery, kidney beans, corn and tomatoes. Add salt and pepper to taste.
2. Cook on medium-high heat until the stew starts to come to a boil then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.
3. Cook covered and stir occasionally.