Grandma'S Mulligan Stew - cooking recipe

Ingredients

1 1/2 - 2 lbs ground beef
3 zucchini, about 6 in. long, sliced
3 yellow squash, about 6 inches long, sliced
2/3 cup bell pepper, chopped
1 1/2 cups fresh cut corn or 1 1/2 cups frozen cut corn
28 ounces tomatoes, crushed (use canned or peeled fresh tomaotes)
2 teaspoons salt, to taste

Preparation

In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
Hold the corn until the last 5-10 minutes of cooking.
Add remaining ingredients to the beef.
Add water to cover about 1/2 inch above ingredients (add more if needed later).
Cook until all ingredients are tender.
Add corn, cook another 5-10 minutes, adjust salt if needed.
Serve with a nice loaf of home made bread for a delightful 1 pot meal.
If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
I sometimes serve some form of potato with this to round out the meal a bit.
Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.