Welcome to Fishback Family Farms! I'm Rachel Fishback, a farm wife and mother of four by day...Capturing the art and chaos to our everyday farming life! We live in Southeast Iowa where we raise corn and soybeans.

Food Frenzy Friday :)

Friday, October 2, 2009

Hamburger Stew

Ingredients:
1 pound ground beef
1/2 onion, chopped
1 can stewed tomatoes

1 cont. chicken broth
4 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 medium potatoes, peeled and cubed

2 c. frozen green beans
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: In a Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, carrots, celery, potatoes, green beans, 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). To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.




*** The first time I made this stew, I also added corn. I would think you could substitute many favorite vegies if you'd like. All of my vegies I chopped with my Pampered Chef Food Chopper:).

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