Saturday, January 9, 2010

Hamburger Stew



Hamburger Stew 

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.



2 comments:

kelly said...

that looks so comforting and i CAN eat it!! i will try it for sure!

Wendy said...

I used this as the base to make my own version. It turned out pretty good. I didn't have celery, but put corn, limas, carrots, potatoes and a small amount of leftover broccoli into it along with some tiny salad macaroni. I used stewed tomatoes, a can of tomato sauce, some "pot herbs" (an herb combination that is very hard to find these days), salt, pepper and powdered beef base. It's reheating now on the stove. Can't wait to have some!