Here’s a detailed version of your nostalgic recipe, which I’ll call « Ground Beef and Potato Stew » for its hearty, comforting qualities. This dish is sure to bring back childhood memories with its simple yet satisfying flavors.
Ground Beef and Potato Stew
Ingredients
- 1 lb ground beef
- Use lean ground beef (85% lean) to reduce excess grease and enhance the flavor of the dish.
- 1 cup potatoes, chopped into 1/2 inch cubes
- Red or Yukon Gold potatoes work well; they hold their shape nicely. Peel if desired.
- 1/2 cup onion, diced small
- Yellow or white onion for a mild, sweet flavor.
- 1 can (15 oz) whole kernel corn
- Use sweet corn for a touch of sweetness, or fresh/frozen corn as an alternative.
- 2 tablespoons chicken bouillon granules or paste
- Enhances the savory depth of the stew. Use less if you prefer a milder flavor.
- 1/3 cup tomato sauce
- Provides a tangy base. Add more if you like a stronger tomato flavor.
- 2 cups water
- Adjust as needed for the desired consistency of the stew.
Directions
- Prepare the Ingredients:
- Peel and dice the potatoes into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.
- Dice the onion finely for a more uniform texture in the stew.
- Brown the Ground Beef:
- In a large skillet or pot, over medium-high heat, add the ground beef.
- Cook, breaking the meat apart with a wooden spoon or spatula, until it’s fully browned and cooked through, about 6-8 minutes.
- Drain excess grease by using a spoon or paper towel, leaving a little for flavor.
- Sauté the Onions:
- Reduce the heat to medium and add the diced onions to the browned beef.
- Sauté for 3-4 minutes, stirring frequently, until the onions become translucent and soft.
- Add Liquid and Seasonings:
- Pour in 2 cups of water and the tomato sauce.
- Stir in the chicken bouillon, ensuring it’s well-dissolved in the liquid.
- Taste the mixture and adjust seasoning if necessary. Add more bouillon or tomato sauce if desired.
- Incorporate Potatoes and Corn:
- Drain the potatoes from the cold water and add them to the pot.
- Add the canned corn (including its liquid for extra sweetness).
- Mix all ingredients well to ensure even distribution of flavors.
- Simmer the Stew:
- Bring the mixture to a gentle boil over medium heat.
- Reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes.
- Stir occasionally to prevent sticking, and check the potatoes’ doneness by piercing them with a fork.
- Adjust Consistency:
- If the stew becomes too thick, gradually add more water until you reach your desired consistency.
- Continue simmering until the potatoes are tender and fully cooked through.
- Final Taste and Serve:
- Taste the stew one last time, adjusting seasoning if necessary.
- Once satisfied, remove from heat and serve hot.
- Buen Provecho!
- Enjoy your delicious and comforting Ground Beef and Potato Stew, perfect for reminiscing about childhood or sharing with loved ones.
Tips and Variations
- Add Vegetables: Consider adding chopped carrots or bell peppers for extra color and nutrition.
- Spices: Add a pinch of garlic powder, black pepper, or paprika for added depth of flavor.
- Herbs: Fresh parsley or cilantro sprinkled on top adds a fresh touch before serving.
- Thickening: For a thicker stew, dissolve a tablespoon of flour or cornstarch in cold water and stir into the stew during the last 5 minutes of cooking.
This recipe not only takes you back to your childhood but is also versatile enough to be adapted to suit various tastes and preferences. Enjoy making and sharing this dish!