Hamburger Stew
INGREDIENTS
- ☐ 2 pounds ground beef
- ☐ 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
PREPARATION
1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
2. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
4. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
5. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.
2. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
4. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
5. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.