I tell folks I like to take photographs. That is about as far as I dare myself to go. To call myself a photographer is just too big. To be a photographer one must know what one is doing, know their camera inside and out (not!), and how to get just the right image.
It is a big title—a photographer. Same as calling oneself a painter—oh my! It is true some of my photos have won prizes, in small shows. I do sell note cards with images I thought would look pretty on cards, and a couple photos hang in the homes of kind folks.
So the main reason I take photographs is because I cannot paint it! This post is to share with you photos I have taken. It will be a joy should they bring a smile to your face or recall a pleasant memory. Please let me know the ones you like! It is always fun seeing which ones ‘speak’ to folks. They all tell a story of some sort, yes? Share your thoughts with this amateur you-know-what.
Who would not enjoy a big, steamy bowl of this fun-sounding stew?
Most of the ingredients are canned.
Ingredients:
1 lb hamburger
1 medium onion chopped (or 2 onions if you like lots of them! They are great for fighting colds!)
4-6 medium potatoes
Can of: green beans, corn, and beans (your favorite type of bean, any type will work).
Large can of diced tomatoes (if all you have is tomatoe sauce, that is fine).
Slice onion, not too thin.Chop potatoes in a good-size bite!Brown onion and potatoes while browning hamburger.
It saves time, and makes for great taste to brown onion, potatoes, and hamburger together. Should they get sticky in the bottom of your dutch oven, add a small amount of water to loosen the goodness. Also, turn your burner temperature down. We tend to cook too hot! Do not know what a dutch oven is? Check out blog: https://bluerockhorses.com/2018/10/05/the-million-dollar-question/
You must know your tools and how to make them work foryou!
After the meat is browned, add the tomatoes, corn, beans, and green beans. Season with 1 tsp salt and pepper. If more broth is needed, add 1-2 cups of tepid water. For extra fullness in flavor, stir in a teaspoon of beef bouillon into the water. Better Than Beef is the bouillon of choice for me.
Remember, this is a stew, not a soup. Which means it should not have as much broth as a soup.
Mix everything gently.
Please do not boil your stew! It only needs to simmer gently. There will surely be left-overs, and the best part? They will taste even better the second and third night (or in a lunchbox!).
This recipe will serve 4-6 with leftovers, which we always strive for! It can easily be doubled as well. Simply double everything.
Kitchen Tips
Keep your pantry in a good supply of canned green beans, corn, diced (or crushed) tomatoes. There are usually 5-6 cans of each in my pantry.
Onion and potatoes should also have a permanent place in your pantry. Take them out of the plastic bags (this causes them to rot faster), put them in pretty baskets! Should the potatoes start growing ‘eyes’, break them off and toss out in your flower bed. This will extent their shelf life (if you do not, the ‘eyes’ will cause potatoes to shrivel up).
one_local_gal 