Ingredients:
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
Instructions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a 3-qt. baking dish, combine beef mixture with the remaining ingredients.
Cover and bake at 350° for about 1 hour or until rice and potatoes are tender.
https://www.tasteofhome.com/recipes/shipwreck-stew/