Hamburger Stew Recipe

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

1 to 2 tablespoons salt

1 to 2 teaspoons pepper

ADDITIONAL INGREDIENT (for each batch of stew):

1 cup water

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Nutritional Facts

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.

Directions

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).