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Shipwreck Stew
Serves 6
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Ingredients:
| 2 lb. ground beef |
| 1 teaspoon seasoned salt |
| 1 large chopped sweet yellow onion |
| 2 cloves garlic, finely minced or pressed |
| 1 cup chopped celery, 2 ribs |
| 1 package dry onion soup mix |
| 3 cups cubed peeled potatoes |
| 3 medium carrots, peeled and sliced |
| 1 can tomato soup, (10.75 oz.) |
| 1 can V-8 Juice, (11.5 oz.) |
| 1 1/2 cups beef broth |
| 1 teaspoon Worcestershire sauce |
| 2 tablespoons ketchup |
| 1 teaspoon brown sugar |
| Salt, to taste |
| 1/4 cup minced fresh parsley, optional |
| 1 cup frozen green peas, thawed |
| Fresh chives, minced, for garnish |
| Freshly ground pepper, to taste |
Directions:
- In a large skillet, brown ground beef, seasoned salt, onion, garlic, and celery over medium-high heat, about 10 minutes. Sprinkle with onion soup mix and cook until browned, about 5 minutes more.
- In a 3 quart greased baking dish, combine beef mixture with all remaining ingredients except parsley, peas, and chives. Cover and bake at 350 degrees for about 45 minutes or until potatoes are tender.* Season to taste with salt and pepper and stir in parsley and thawed peas.
- Continue to bake uncovered for another 15 minutes. Serve in large bowls with hot buttered biscuits on the side and sprinkle with chopped chives.
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