Leon Stew Recipe
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Here's the recipe for the stew that I take on every camping trip and tailgate party. Even if you're team stinks, you'll have a happy tummy. I usually triple the recipe and it feeds a ton of folks! My friend Denise Miller gave me the recipe...I think she held back on an ingredient or two (doesn't want it to be as good as hers LOL)
1 lb Ground beef (or whatever meat you want to use)
1-28 oz cans of Italian style tomatos in juice
2-10oz cans of tomato sauce
2-15 oz cans of sweet corn
1-15 oz can of kidney beans
1 huge green pepper
1 huge onion
Dried mustard
Pepper
Adobo (the Goya seasoning...but you can use whatever you would season meat with before browning)
Dried basil
1 tbl. Worcestershire sauce
In a big ol' pot place the tomatos and crush them with your hands. It makes you feel like you're really cooking. Add the tomato sauce, the corn and the beans.
In a skillet (I love that word...skillet) sautee lightly (keep 'em crunchy) the peppers and onions (chopped coarsely...make 'em about the size of a quarter.)
Dump them into the pot with the other stuff. Then brown the meat seasoned with Adobo (I find this in the international aisle of the supermarket. It's made by Goya. I get the 'with pepper' variety. You'll become addicted to the flavor. I put it in EVERY meat dish I make...and in soups.) Shove the browned meat into the pot like Clemenza did with the sausages and meatballs in The Godfather. Season with the dried mustard, black pepper and basil...add the worcestershire sauce and BABAM...you've got yourself some Leon Stew!
Bring to a boil and simmer for 15-20 minutes. Don't overcook...'cause you want the veggies to remain crisp.
I like to eat this with Fritos. I like to eat everything with Fritos.
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