“I started off to make hash. I hadn't had any in a long time and I had a hunger for some. I had diced and boiled the potatoes and set then aside to cool. I thawed the shredded beef, Amazing Beef #46982, a great thing to have on hand to play around with. I'd finely chopped the onions and celery. OOPS! Too much for hash! Well, never mind, I'll make a stew instead. That led to a bit more of this and a little more of that and the next thing I knew I had a half of a dutch oven full of stew. A damned good one I might add.”
1hr 40mins

Ingredients Nutrition


  1. Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
  2. Drain and set aside.
  3. While potatoes cook continue with step 4.
  4. Fry Bacon'til tender.
  5. Remove, set aside to drain.
  6. Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
  7. Add remainder of the ingredients.
  8. Bring to a boil.
  9. Reduce heat to low.
  10. Simmer for 30 minutes.
  11. Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
  12. Serve with Corn Sticks, my recipe#74650.

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