Shipwreck Stew

• 1 pound ground beef
• 1 cup chopped onion
• 3 cups cubed peeled potatoes
• 3 medium carrots, peeled and sliced
• 1 cup chopped celery
• 1/4 cup minced fresh parsley
• 1 package (9 ounces) frozen cut green beans, thawed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1/4 cup uncooked long-grain rice
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 to 1 teaspoon chili powder
• 1/4 teaspoon ground pepper
• 1 cup water

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. In a 3-qt. baking dish, combine beef mixture with the remaining ingredients. Cover and bake at 350u0b0 for about 1 hour or until rice and potatoes are tender.

ground beef, onion, potatoes, carrots, celery, fresh parsley, green beans, kidney beans, tomato sauce, longgrain rice, salt, worcestershire sauce, chili powder, ground pepper, water

Taken from www.tasteofhome.com/recipes/shipwreck-stew/ (may not work)