shipwreck stew

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Filed Under:beef, stew, soup, mexican,

Servs: 10  Prep: 20m  Cook: 60m  

"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."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

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

Instructions

    1. 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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