Warm up cold winter nights with these two stew recipes from Maurice Paulk of Wood River.

Mexican Beef Stew

Total preparation and cooking time: 30 minutes

1 1/2 pounds ground beef

1 large onion, chopped

2 cloves garlic, minced

10.75-ounce can condensed tomato soup

1 can condensed beef broth

1 cup water

2 tablespoons chili powder

3 medium potatoes, cut into cubes

16-ounce can whole kernel corn, drained

Shredded Cheddar cheese

Cook ground beef, onion and garlic in skillet until browned. Pour off fat. Add the soup, broth, water, chili powder and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes or until tender. Add corn and heat through. Top with cheese.

Makes 6 servings.

Maurice Paulk,
Wood River