Directions:
- 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. Freeze in 3-cup portions for up to 3 months.
- To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.65 Kcal (618 kJ) | ||
| Calories from fat | 34.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 43.54mg | 15% | |
| Sodium | 1062.28mg | 44% | |
| Potassium | 397.42mg | 8% | |
| Total Carbs | 13.95g | 5% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 14.89g | 30% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.71 Kcal (300 kJ) | ||
| Calories from fat | 16.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 6% | |
|---|---|---|---|
| Cholesterol | 21.14mg | 15% | |
| Sodium | 515.92mg | 44% | |
| Potassium | 193.02mg | 8% | |
| Total Carbs | 6.78g | 5% | |
| Sugars | 1.76g | 14% | |
| Dietary Fiber | 1.23g | 10% | |
| Protein | 7.23g | 30% | |
| Vitamin C | 2.2mg | 7% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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