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Wednesday, December 3, 2014

Wednesday Eats and Treats: Post-Holiday Hamburger Stew

After Thanksgiving's overindulgence, I always crave a meal that is lighter and healthier. This hamburger stew fits the bill. I cook it in my crockpot on low while we listen to Christmas carols on Pandora and take down our fall decorations in anticipation of breaking out the Christmas regalia.


Note: Serve with buttered cornbread.

2 pounds ground beef
2 medium yellow 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 (optional)
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened! 

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