Prescott Beef Burgoo

Categories: Crockpot, Casseroles, Stews
Yield: 8 servings

2 lb Ground beef
1 lg Onion; chopped
1 Garlic clove; minced
2 tb Chili powder
1 tb Salt
1/4 ts Pepper
46 oz Tomato juice
4 c Cabbage; shredded
1 c Rice; uncooked
1/2 lb 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 1/3 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@ne.infi.net on Jun 08, 99,

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