Hamburger Stew

2 pounds ground beef
2 medium onions, chopped
4 cans 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 tablespoon salt
1 to 2 teaspoons pepper
Additional ingredient (for each batch of stew)
1 cup 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 rice and vegetables are tender.

Uncover, simmer 20-30 minutes longer or until thickened. Freeze in 3 cup portions for up to three months.

To use frozen stew, thaw in the refirigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Side note: When I made this recipe I cut the amount of indgredients in half and didn't freeze any. I also used diced tomatoes instead of stewed tomatoes because I prefer those. I used Alymers Spicy Red Pepper Tomatoes because I wanted to add a little kick to the recipe.