Favorite Hamburger Stew

• Meat

  • 2 lbs Ground beef

• Produce

  • 4 cans (14-1/2 ounces each stewed tomatoes, stewed
  • 8 Carrots, medium
  • 4 Celery, ribs
  • 2 Onions, medium
  • 2 Potatoes, medium

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 1 tsp Pepper
  • 1 tbsp Salt

• Liquids

  • 3 cups Water

• Other

  • ADDITIONAL INGREDIENT (for each batch of stew:

Found on tasteofhome.com

Description

Ingredients

• 2 pounds ground beef
• 2 medium onions, chopped
• 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 cup uncooked long grain rice
• 1 to 2 tablespoons salt
• 1 to 2 teaspoons pepper
• ADDITIONAL INGREDIENT (for each batch of stew):
• 1 cup water

Directions

• Directions In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total). Originally published as Hamburger Stew in Quick Cooking November/December 2003, p52 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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