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Hamburger Stew

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
  • 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
  • to a saucepan; add water. Cook until hot and bubbly. Yield: about
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Hamburger Stew (continued)

Directions (continued)

  • 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.
© Taste of Home 2011 Tasteofhome Logo