October 22, 2009

Shipwreck stew

SUBMITTED BY: Estelle Bates

"I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make."

1 pound ground beef
1 cup chopped onion
3 cups peeled, cubed potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 (9 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender

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