|Name:||Scoop Shovel Stew||Contributor:||Nick Olson|
|Description:||Scoop Shovel Stew||Posted:||1998-10-11|
|Key words:||stew, corned beef||Category:||Soups|
|Ingredients:||3 onions -- brown in a little fat
2 cans corned beef (broken into pieces)
1 large can whole tomatoes
1 can stewed tomatoes
1 can drained and rinsed okra (if you like it)
1 can drained whole potatoes (cut into pieces)
1 8-oz can tomato sauce
|Preparation:||Chop onions and brown in fat; add corned beef and remaining ingredients. Cook in large Dutch oven for 20 minutes - until well-blended. Take care not to burn it! Cooking in a crock pot is good, too.
Serve over slices of bread or with tossed green salad and red wine.
|Notes:||This is not a gourmet dish -- more in the category of home cooking. With
the exception of the onions, the ingredients can sit on the shelf waiting
for unannounced guests to descend.
It dates back to the days of the coal-burning Navy. The men stoking the
boilers would knock the dust out of a coal shovel and cook themselves a
meal right in the fire. Lacking a boiler room, I use a crock pot or a
dutch oven. I got it from a friend I called 'Grandpa', who lived that