Felton Hamburger Stew #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich, hearty dish which can be taken to Pot Lucks, or served on a cold wintery night with a loaf of bread or baked biscuits. I've made this in a tupperware container, then transferred to dutch oven and cooked over fire for camping - lining the dutch oven cuts down on cleaning. Yum.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 1 -1 1⁄2 lb lean ground beef, browned and seasoned
• 1  yellow onion, chopped
• 4  medium zucchini, chopped into 1-inch pieces
• 2  celery ribs, choped
• 4  medium  red potatoes, cut into 1-inch pieces
• 2  large carrots, slice into 1-inch chunks
• 1  large red bell pepper, cut 1inch pieces
• 1  cup fresh green beans, cut into 1-inch pieces
• 1  cup  sliced mushrooms
• 1  cup cherry tomatoes, halved
• 2  garlic cloves, crushed
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon rosemary
• 1  teaspoon basil
• 1⁄4 teaspoon ground ginger
• 4  tablespoons flour
• 2  cups  stock
• 1  medium lemon, sliced 1/4-inch slices
•  Reynolds Wrap Foil

Directions

1. Preheat oven to 350.
2. Line large 2 Quart Casserole Dish with Reynolds Wrap Foil.
3. Saute Onions, add Meat and brown.
4. add garlic to meat as it cooks.
5. stir in flour when meat is browned.
6. chop vegetables and set aside.
7. alternating meat and vegetables, add to casserole dish.
8. add stock and spices,.
9. cover with a loose layer of foil.
10. place in oven and bake 2 hours.
11. Remove from oven, remove foil cover, place sliced lemons on top, let stand 15 minutes, serve directly from casserole dish.