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
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
ADDITIONAL INGREDIENT (for each batch of stew):
1 cup water
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1 serving (1 cup) equals 165 calories, 6 g fat (2 g
saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g
carbohydrate, 2 g fiber, 12 g protein.
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
To use frozen stew: Thaw in the refrigerator for 24 hours.
Transfer to a saucepan; add water. Cook until hot and bubbly.
Yield: about 5 batches (15 cups total).