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| Shepard’s Stew |
| 1 pound lean ground beef 1 onion, chopped 1 ½ tablespoons garlic powder 1 can (15 ounces) kidney beans ½ cup chopped carrots ½ cup chopped celery 2 cans (16 ounces each) stewed tomatoes 3 ½ cups water ¼ cup uncooked white rice 1 teaspoon salt ½ teaspoon dried basil Pepper to taste |
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| Brown the ground beef with the onion. Stir
in the garlic powder. Place in a Crock Pot. Add the remaining ingredients. Cook
on low heat for 8-9 hours. |
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| Serve with French bread and a
salad. |
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