Shipwreck Dinner

INGREDIENTS
2 pounds ground beef
5-7 potatoes, peeled (if desired) and sliced thin or cubed
1 large onion, sliced thinly or finely chopped
5-7 stalks of celery, chopped
2 cans (15.5-16 oz. each) dark red kidney beans, liquid included
2 cans (15 oz. each) whole kernel corn, liquid included
2 cans (14.5 oz. each) diced tomatoes, juice included
salt & pepper to taste
INSTRUCTIONS
In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.
Drain, if necessary.
Layer in order:

the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.
Cook on medium-high heat until the stew starts to boil, then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.
Cook covered and stir occasionally.
NOTES
According to my Aunt Wanda, this is a stew that gets better each time it’s reheated!
Feel free to add other seasonings or spices.
This soup is a great way to use up odds and ends vegetables!
You can make this in a slow cooker too! Just brown the ground beef and add all of the ingredients to a slow cooker on LOW for about 6-8 hours.