Hamburger Stew

Hamburger Stew 

(printable version)

Ingredients

·         2 pounds ground beef

·         2 medium onions, chopped

·         4 cans (14-1/2 ounces each) diced tomatoes

·         6 medium carrots, thinly sliced

·         3 celery ribs, thinly sliced

·         4 medium potatoes, peeled and cubed

·         2 cups water

·         1 to 2 tablespoons salt

·         1 to 2 teaspoons pepper

Directions

• 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, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
• Uncover; simmer 20-30 minutes longer or until thickened. Freeze 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 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
  
  To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.