2 pounds ground beef 2 medium onions, chopped 4 cans (14-1/2 ounces each) stewed tomatoes, undrained 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 3 teaspoons salt 1 teaspoon pepper

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 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.