HAMBURGER STEW

HAMBURGER STEW
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(Dawn Zaruba)
  • CourseMain Dish
HAMBURGER STEW
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Dawn Zaruba)
  • CourseMain Dish
Ingredients
  • 2 pounds ground beef
  • 2 medium onions chopped
  • 4 cans diced tomatoes 14-1/2 oz. each
  • 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 T. salt
  • 1 to 2 t. pepper
  • Additional ingredient : for each batch of stew
  • 1 cup water
Instructions
  1. In a Dutch oven, cook beef and onions over medium heat till meat is no longer pink; drain.
  2. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
  3. Reduce heat; cover and simmer 30 minutes or till vegetables and rice are tender.
  4. Uncover; simmer 20-30 minutes longer or until thickened.
Terri's Notes

Can be frozen in 3-cup portions for up to 3 months.
Yield: about 5 batches (15 cups total)
To use frozen stew: Thaw in refrigerator for 24 hours. Transfer to saucepan; add water.
Cook until hot and bubbly.

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