Hamburger Stew

Name: Hamburger Stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 16 servings (4 quarts).
Ingredients: 2 pounds ground beef; 2 medium onions, chopped; 4 cans (14-1/2 ounces each) stewed tomatoes, undrained; 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; 3 teaspoons salt; 1 teaspoon pepper

TOTAL TIME: Prep: 20 min. Cook: 65 min. YIELD: 16 servings (4 quarts).

I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota

Ingredients

2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
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
3 teaspoons salt
1 teaspoon pepper

Directions

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
2. Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.

Nutrition Facts

1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.

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