Print

Hamburger Stew

Hamburger Stew
Print Recipe

Hamburger Stew – Vegetables provide a simple addition to this hearty and flavorful beef stew made ready for dinner!

Ingredients

Units Scale
  • 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
  • 1 cup water

Instructions

  1. 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.
  2. Uncover; simmer 20-30 minutes longer or until thickened.
  3. Pass grated or shredded Parmesan cheese for sprinkling over steaming bowls of stew.
  4. Freeze in 3-cup portions for up to 3 months.
  5. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Find it online: https://goingmywayz.com/hamburger-stew/