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.

HAMBURGER STEW

Note: Serve with buttered cornbread.

Ingredients
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

Directions
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!