2 medium onions, chopped
4 cans (14-1/2 oz. 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 Tblsp. salt
1-2 tsp. pepper
1 Tblsp. beef bouillon granules
ADDITIONAL INGREDIENT (for each batch of leftover stew):
1 cup water
In dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, 2 c. water, rice, salt, pepper, and bouillon; 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. Serve.
Leftovers can be frozen 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 1 c. water. Cook until hot and bubbly
Yield: About 5 batches (15 cups total)
Variation of Hamburger Stew, originally published in Quick Cooking, November/December 2003.
Photo Credits: Taste of Home - www.tasteofhome.com
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