Although this stew did not originate in New England, it has earned a place in almost every Northern home.
1 tablespoon oil
1 onion, peeled and chopped
1 clove garlic, minced
2 stalks celery, chopped
1 pound ground beef
2 cups (16-ounce can) stewed tomatoes or peeled fresh tomatoes, with juice
1 cup (8-ounce can) tomato sauce
2 cups (15-ounce can) cooked kidney beans
Salt and pepper to taste
Heat oil in Dutch oven. Sauté onion, garlic, and celery until soft. Add beef and brown. Drain off excess fat. Add tomatoes and tomato sauce, cover, and simmer 30 minutes. Add beans and simmer until heated. Season with salt and pepper. Serve with crackers or bread, or on top of baked potatoes.
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