Hamburger Stew
Quick Cooking
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"Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes," comments Marcia Clay of Truman, Minnesota. "My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months."
SERVINGS: 15
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 20 min. Cook: 50 min.
Ingredients:
- 2 pounds ground beef
- 2 medium onions, chopped
- 4 cans (14-1/2 ounces each) stewed tomatoes
- 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 or soup kettle, 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). To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.