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Hamburger Stew

"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."

15 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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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, 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

2 of 2

Hamburger Stew (continued)

Directions (continued)

to a saucepan; add water. Cook until hot and bubbly. Yield: about
5 batches (15 cups total).

Nutrition Facts: 1 serving (1 cup) equals 165 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.