Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 165
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 584 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g


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Hamburger Stew

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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.


  • Re: Hamburger Stew

    I love this recipe. I can't believe I finally found it. I lost the Taste of Home magazine that had this recipe in it and have searched high and low. My husband will be very excited when I make this for him tonight.

    hlthornton
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