Recipe Exchange: Hamburger Stew


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:

Hamburger Stew

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!!

Old Fashioned Recipe Exchange 02/25


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