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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 20 |
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My dad concocted this recipe at an annual Labor Day camp-out with fellow church members. On the last night he rounded up everyone's leftovers, tossed them together ...and ended up with a delicious stew. - Laurie Schafer, Aurora, California Ingredients:
2 pounds ground beef |
6 medium potatoes, peeled and cubed |
1-1/2 pounds carrots, sliced |
4 cups water |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) peas, drained |
1 can (14-1/2 ounces) cut green beans, drained |
2 medium onions, chopped |
1 cup ketchup |
3/4 cup medium pearl barley |
1 tablespoon worcestershire sauce |
dash vinegar |
salt and pepper to taste |
Directions:
1. In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the potatoes, carrots and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add remaining ingredients. Cover and simmer for 1 hour. Yield: 20 servings.
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