2 pounds ground beef

2 medium onions, chopped

4 cans (14-1/2 ounces each) stewed tomatoes, undrained

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8 medium carrots, thinly sliced

4 celery ribs, thinly sliced

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2 medium potatoes, peeled and cubed

2 cups water

1/2 cup uncooked long grain rice

3 teaspoons salt

1 teaspoon pepper

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.