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Per serving
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- 1
Brown the beef
In a large 6-quart Dutch oven, cook the ground beef and 2 chopped onions over medium heat until the meat is no longer pink, breaking it into crumbles as it cooks. Drain off any excess grease.
- 2
Build the pot
Add the stewed tomatoes and their liquid, 8 thinly sliced carrots, 4 thinly sliced celery ribs, 2 peeled and cubed potatoes, the water, uncooked rice, salt and pepper. Stir to combine and bring everything to a boil.
- 3
Simmer covered
Reduce the heat to low, cover, and simmer for 30 minutes, until the rice and vegetables are tender.
- 4
Thicken
Uncover and simmer another 20 to 30 minutes, until the stew has thickened to the consistency you like. Taste and adjust salt and pepper before serving.
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Big-Batch Hamburger Stew
Created by: SundayPrepCo
Ingredients
- 2 lb ground beef
- 2 onions
- 58 oz stewed tomatoes
- 8 carrots
- 4 celery ribs
- 2 potatoes
- 2 cup water
- 1/2 cup long grain rice
- 3 tsp salt
- 1 tsp black pepper
Instructions
- Brown the beefIn a large 6-quart Dutch oven, cook the ground beef and 2 chopped onions over medium heat until the meat is no longer pink, breaking it into crumbles as it cooks. Drain off any excess grease.
- Build the potAdd the stewed tomatoes and their liquid, 8 thinly sliced carrots, 4 thinly sliced celery ribs, 2 peeled and cubed potatoes, the water, uncooked rice, salt and pepper. Stir to combine and bring everything to a boil.
- Simmer coveredReduce the heat to low, cover, and simmer for 30 minutes, until the rice and vegetables are tender.
- ThickenUncover and simmer another 20 to 30 minutes, until the stew has thickened to the consistency you like. Taste and adjust salt and pepper before serving.