Indian Corn Stew (from Cranberry Lake Cookbook)

2 onions, chopped fine
1/4 green pepper,chopped fine
1 lb ground beef
1 can whole kernel corn, drained
1 medium can diced tomatoes, with juice
2 tsp sugar (sometimes needs a bit more depending on how acidic the tomatoes are)
1 tsp salt
2 Tablespoons flour with 2 Tablespoons water
1 can tomato soup

Cook onions and peppers in pan with butter for 5 minutes. Add meat and allow to brown. Stir frequently. Add corn, soup, tomatoes, sugar, and salt. Simmer for 15 minutes. Stir in flour and water mixture and cook a few minutes more. Serve with corn muffins.

Note:  This is a great winter meal.  We made this a few weeks ago and I froze what was left as an experiment.  We had the frozen stew tonight and it came back great.  Now next time I make this I will double the batch and put extra in the freezer.  Anyone I have ever made this for loves it.  I just make a box of jiffy corn muffin mix for my corn bread but you could certainly buy corn muffins or cornbread already made.  This is a quick to make meal for a week night.

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