Hamburger Stew

 2 pounds ground turkey or beef or venison

• 2 medium 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
• 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, cook beef and onions over medium heat until meat is
• no longer pink; drain. Add the tomatoes, carrots, celery, potatoes,
• 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).