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Hamburger Stew Recipe

Hamburger Stew Recipe photo by Taste of Home

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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."

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Hamburger Stew Recipe

Prep: 20 min. Cook: 50 min.

Yield: 15 Servings

20 50 70

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

Nutritional 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.

Originally published as Hamburger Stew in Quick Cooking November/December 2003, p52

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Hamburger Stew

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Reviewed on Nov. 15, 2010 by jslvsclf

This is very good; next time I would add cabbage-but that's a personal taste issue; nothing is wrong with this recipe. I am writing this in the fall, so it is perfect for cool weather. Thank you.

Reviewed on Nov. 04, 2010 by kcfoxx

I've been making this for years and it is always as good the next day as it is the day you make it. My family doesn't like carrots, or rice so I use frozen corn and broccoli and cauliflower and green beans or peas. This is the type of dish you can use whatever you like and it taste good no matter what.

Reviewed on Aug. 26, 2010 by nancye49

My family loved it. The only thing my picky grandson could say was to many carrots. I doubled the recipe and still there was little to put up and it was gone before lunch the next day. I think I might add a little minced garlic next time. Great meal.

Reviewed on Feb. 15, 2010 by wzejq9hh

I love that I get more than one meal from this recipe and my husband is inspired by this meal, the aroma draws you to the table.

Reviewed on Feb. 21, 2008 by hlthornton

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.

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