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Shipwreck Stew

Shipwreck Stew
I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, "stick-to-the-ribs" dinner, and is even better the next day! It's also extremely easy to make.
10 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 3 cups cubed peeled potatoes
  • 3 medium carrots, peeled and sliced
  • 1 cup chopped celery
  • 1/4 cup minced fresh parsley
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup uncooked long-grain rice
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 to 1 teaspoon chili powder
  • 1/4 teaspoon ground pepper
  • 1 cup water

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain.
  • In a 3-qt. baking dish, combine beef mixture with the remaining
  • ingredients. Cover and bake at 350° for about 1 hour or until
  • rice and potatoes are tender. Yield: 10 servings.
Nutrition Facts: One serving equals 1-1/2 lean meat, 1-1/2 starch,
© Taste of Home 2012

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Shipwreck Stew (continued)

Nutrition Facts: 1 vegetable; also, 204 calories, 390 mg sodium, 32 mg cholesterol, 28 gm carbohydrate, 15 gm protein, 4 gm fat.
© Taste of Home 2012