Hamburger Stew

INGREDIENTS


PREPARATION

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

2. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.

3. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.

4. Uncover; simmer 20-30 minutes longer or until thickened. 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.