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Favorite Hamburger Stew

I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota
  • Total Time
    Prep: 20 min. Cook: 65 min.
  • Makes
    16 servings (4 quarts)

Ingredients

  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 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
  • 3 teaspoons salt
  • 1 teaspoon pepper

Directions

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
  • Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Depending on your region, sweet onions may only be available during the warmer months of the year. You can use regular yellow onion in the soup recipe.
  • Do you remember these classic stews from Grandma's kitchen?
  • Nutrition Facts
    1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.