Pirate’s Shipwreck Stew
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 10 servings.
I got this recipe from a minister's wife, and I imagine she used it many times at church gatherings. It's an inexpensive "stick-to-the-ribs" dinner that's quite easy to prepare. Plus, it tastes even better reheated the next day.
Ingredients
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1 pound lean ground beef (90% lean)
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1 cup chopped onion
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3 cups cubed peeled potatoes
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3 medium carrots, sliced
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1 cup chopped celery
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1/4 cup minced fresh parsley
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1 package (9 ounces) frozen cut green beans, thawed
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (8 ounces) tomato sauce
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1/4 cup uncooked long-grain rice
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1 teaspoon Worcestershire sauce
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1/2 to 1 teaspoon chili powder
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1/4 teaspoon ground pepper
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1 cup water
Directions
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1.
In a skillet, brown beef with onion over medium heat; drain. In a 3-qt. baking dish, combine beef mixture with remaining ingredients.
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2.
Cover and bake at 350° for 1 hour or until rice and potatoes are tender.
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