Corned Beef Stew
12 ingredients
8 steps
Ingredients
- 1/2 c. chopped onion
- 1/4 c. chopped celery
- 1/4 c. green pepper
- 1 Tbsp. oil
- 2 c. water
- 2 medium potatoes, peeled and cubed (2 c.)
- 1 (16 oz.) can stewed tomatoes
- 1 medium zucchini, chopped
- 1 Tbsp. catsup
- 1 Tbsp. Worcestershire sauce
- 1 tsp. instant beef bouillon granules
- 1 (12 oz.) can corned beef, cubed
Directions
-
1In Dutch oven, cook onion, celery and green pepper in hot oil until tender but not brown.
-
2Stir in water, potatoes, undrained tomatoes, zucchini, catsup, Worcestershire sauce and bouillon granules.
-
3Bring to boil.
-
4Reduce heat and simmer covered 15 minutes.
-
5Stir in corned beef.
-
6Cook 1 to 2 minutes more until meat is heated through.
-
7Serve immediately.
-
8Makes 4 servings.
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