CARMALETE’S CAMPFIRE STEW

1 PD GROUND CHUCK OR LEANER

1/2 PD FROZEN GREEN BEANS

1/2 PD FROZEN SMALL KERNEL CORN

2 LG TOMATOES; SEEDED AND BLANCHED TO REMOVE SKIN

2 LG POTATOES; PEELED, WASHED, AND CHUNKED

1/2 OF SMALL CAN OF TOMATO PASTE

2 TBSP OLIVE OIL                     4 CLOVES GARLIC; CHOPPED

1 LG ONION; PEELED, SLICED (NOT TOO THIN)

1 GREEN BELL PEPPER; SEEDED AND CHOPPED (NOT TOO SMALL)

CARMALETE'S "ALL NATURAL" SEASONING

2 STALKS OF CELERY; SLICED A LITTLE THIN

1  8OZ. JAR OF SLICED MUSHROOMS (DRAIN LIQUID)

2-3 OZ. VEGETABLE STOCK; IF NEEDED

IN A LARGE BLACK IRON DUTCH OVEN POUR IN YOUR OLIVE OIL AND SET IT ON A MEDIUM HEAT.  ONCE POT IS COATED AND HOT, ADD IN YOUR POTATOES, STIRRING OFTEN NOT TO SCORCH THEM.  ADD CELERY AND CORN, STIRRING OFTEN AND COOK FOR 30 MINUTES.

ADD THE TOMATOES (WITHOUT SEEDS AND SKIN), TOMATO PASTE, CARMALETE'S "ALL NATURAL" SEASONING AND COOK FOR A MINIMUM OF 45 MINUTES. STIR OFTEN TO PREVENT STICKING AND SCORCHING.  YOU MAY NEED TO ADD VEGETABLE STOCK.  NOW YOU CAN ADD THE GARLIC, BELL PEPPERS, ONION AND COOK DOWN FOR AN ADDITIONAL 30 MINUTES; STIRRING OFTEN.

PREPARE YOUR GROUND CHUCK OR SLIGHTLY LEANER MEAT WITH CARMALETE'S "ALL NATURAL" SEASONING AND PLACE IT IN A GREASED BLACK IRON SKILLET ON MEDIUM-HIGH HEAT.  BROWN WELL, TURNING OVER OFTEN, AND CONDENSING THE CHUNKS OF MEAT WITH YOUR SPOON.

ONCE COOKED WELL, TRANSFER INTO THE VEGETABLE COMBINATION.   CAN BE EATEN WITH DIPPING CHIPS, ON TEXAS TOAST, OVER COOKED RICE, OR PASTA.

SERVES 8-10

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