This week’s Recipe Exchange: Hamburger Stew, has been floating around Facebook for months! I liked it immediately, and tried it out after only a few weeks. It was hard to find again for awhile, although now it’s super easy to find on Pinterest. I think I know why. It’s super yummy and makes lots of leftovers or enough for a crowd! So worth the try!!
I always adapt recipes to my own tastes, and sometimes change it from the get go, as I did with this one. There are certain times when I break my own rule and don’t make a new recipe exactly as is, like when it calls for onions, ew!
I added olives the second time…so yummy!
Here’s the recipe:
2 pounds ground 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
1 cup water
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.
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 water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
These are the changes I made: no onions or celery (just don’t usually have celery), brown rice, olives, and I like diced tomatoes over stewed (like them smaller).
A warm and cozy meal for our lovely rainy days we are having right now. Yay! We NEED rain!!