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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes, comments Marcia Clay of Truman, Minnesota. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. Ingredients:
2 pounds ground turkey or beef |
2 medium onions, chopped |
4 cans (14-1/2 ounces each) stewed tomatoes |
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 |
1 to 2 tablespoons salt |
1 to 2 teaspoons pepper |
additional ingredient (for each batch of stew): |
1 cup water |
Directions:
1. 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, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
2. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
3. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
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