2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 oz. each) diced 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 T. salt
1 to 2 t. pepper
Additional ingredient (for each batch of stew):
1 cup water
In a Dutch oven, cook beef and onions over medium heat till meat is no longer pink; drain.
Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes or till vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened.
Note: Can be frozen in 3-cup portions for up to 3 months.
Yield: about 5 batches (15 cups total)
To use frozen stew: Thaw in refrigerator for 24 hours. Transfer to saucepan; add water.
Cook until hot and bubbly.