Hamburger Stew

Ingredients

• 2 lb. lean ground or turkey
• 2 medium onions, chopped
• 4- 14 1/2 oz. cans stewed tomatoes
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 c. long grain rice, uncooked
• 1 T. salt
• 1 t. pepper

Steps

1. In a Dutch oven, cook beef (or turkey) and onions over medium heat until done and meat is no longer pink; drain.
2. Add 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.
3. Uncover; simmer 20-30 minutes longer or until thickened.
4. This can be frozen in 3-cup portions up to 3 months.
5. To reheat frozen stew:
6. Thaw in the refrigerator for 24 hours, then transfer to a saucepan; add 1 cup water. Cook until hot and bubbly.
7. Yield: 15 cups total