Don’t skip the salt called for in the recipe—3 teaspoons may seem like a lot, until you remember that the recipe makes 4 quarts of stew! Taste the stew after it’s done simmering to see if you’d like to add more salt or black pepper. If you haven’t already, check out the hamburger stew variations listed above.
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
- 3 teaspoons salt
- 1 teaspoon pepper
Instruction
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
- Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
