Favorite Hamburger Stew

By ccavaletti

Ingredients

• 2 lbs ground beef
• 2 medium onions, chopped
• 4 cans (14-1/2 oz each) stewed tomatoes, undrained
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 c water
• 1/2 c uncooked long grain rice
• 1 - 2 Tbsp salt
• 1 - 2 Tbsp pepper

Preparation

Step 1

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 - that in the refrigerator for 24 hours. Transfer to a sauce pan, add 1 cup water. Cook until hot and bubbly.

From Taste of Home Magazine