I have been a subscriber to Taste of Home magazine for many, many years. The issues are always packed with delicious and simple recipes that include ingredients that you probably have in your kitchen right now. I am also a subscriber to their on-line newsletter and that is where this recipe originated. I tweaked it just a little and it turned out great!
I know this dish will stay in my cold weather rotation for a very long time!
2 lbs. ground beef
1/2 medium onion, chopped
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
4 14.5oz cans stewed tomatoes (I used the sliced variety.)
3 medium potatoes, peeled & cubed
2 cups beef broth
1/2 cup uncooked long grain rice
1 to 2 tbsp. salt
1 to 2 tsp. pepper
The addition of onion, carrot and celery as a base of a dish is called a Mirepoix, which is a traditional French combination of aromatic ingredients.
In a large pot or Dutch oven, cook beef, onions, carrots, & celery until the beef is no longer pink. Add the remaining ingredients and bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until the vegetables and rice are tender. Uncover and simmer for 30 more minutes or until thickened.
This was delicious with cornbread muffins or crackers. You can also freeze this for up to 3 months. Thaw in the refrigerator for 24 hours. Transfer to a saucepan and add 1 cup of water. Cook until hot and bubbly.