prescott beef burgoo
- Categories
- Crockpot
- Casseroles
- Stews
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 1 large | Onion; chopped |
| 1 | Garlic clove; minced |
| 2 tablespoons | Chili powder |
| 1 tablespoon | Salt |
| ¼ teaspoon | Pepper |
| 46 ounces | Tomato juice |
| 4 cups | Cabbage; shredded |
| 1 cup | Rice; uncooked |
| ½ pounds | Green beans; tipped and cut |
1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side.
2. Add onion and garlic; saute 5 minutes or until soft. Stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling.
3. Layer ⅓ each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker.
4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.
From the recipe files of Carole Walberg Posted to MM-Recipes Digest V4 #15 by maintech@... on Jun 08, 99, converted by MM_Buster v2.0l.
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