Hamburger Stew

Hamburger Stew
Hamburger Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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).

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