2 lb. ground beef
2 medium onions, chopped
4 cans (12-1/2 oz. each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 c. water
1/2 c. uncooked long grain rice
1 or 2 tbsp. salt
1 or 2 tsp. pepper
1 c. water

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.

Yields: (15 cups).

Hint: Freeze in 3 c. portion containers for up to 3 months. When ready to eat stew from the freezer (thaw in the refrigerator for about 24 hours and transfer to a saucepan; add a little water and reheat until hot and bubbly).