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August 2, 2011
Smokehouse Stew
Homestyle Pasta
Prep time:
32 minutescooking time:
10 minutes“Grandpa told us this colorful stew never failed to brighten his day.”
Ingredients
Serves 8
- 8 ounces hickory-smoked bacon
- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large onions, chopped
- 2 large green bell peppers, chopped
- 1 (16-ounce) can red kidney beans
- 1 (8-ounce) can sliced mushrooms, drained
- 2 cups cooked penne rigate
- 3 large ripe tomatoes, peeled, coarsely chopped
- 2 cups tomato juice
Directions
1
Cook bacon in a large skillet over medium-high heat until browned and crisp. Remove and crumble bacon; drain the skillet.
2
Add ground beef, salt and black pepper to the skillet. Cook over medium-high heat until ground beef is browned and crumbly; drain well.
3
Add onions and bell peppers to the ground beef mixture and mix well. Cook, stirring occasionally, for 10 minutes longer.
4
Add bacon, beans, mushrooms, pasta, tomatoes and tomato juice to ground beef mixture and mix well.
5
Cook the stew just until heated through, about 10 minutes. Ladle into soup bowls and serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew so many ways to vary this down-home dish. To make a Mexican stew, which she called posole, she used chili powder instead of black pepper and two 4-ounce cans chopped green chiles instead of green bell peppers. Instead of pasta, she used one 15-ounce can hominy, drained.
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