Hamburger Stew

Ingredients

· 2 pounds ground beef

· 2 medium onions, chopped

· 4 cans (14-1/2 ounces each) diced tomatoes

· 6 medium carrots, thinly sliced

· 3 celery ribs, thinly sliced

· 4 medium potatoes, peeled and cubed

· 2 cups water

· 1 to 2 tablespoons salt

· 1 to 2 teaspoons pepper

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, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables 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 1 cup of water for every 3 cups of frozen stew. 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.

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