Prescott beef burgoo

Yield: 8 servings

Measure Ingredient
2 pounds Ground beef
1 large Onion; chopped
1 \N 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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