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.
Shipwreck Stew
Shipwreck Stew
Prep Time
20 min
Cook Time
1 hour
Yield
10 servings
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.
Nutrition Facts
1 cup: 204 calories, 4g fat, 32mg cholesterol, 390mg sodium, 28g carbohydrate, 15g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.
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