In a Dutch oven, cook beef and onions over medium heat till meat is no longer pink; drain.
Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes or till vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened.
Can be frozen in 3-cup portions for up to 3 months.
Yield: about 5 batches (15 cups total)
To use frozen stew: Thaw in refrigerator for 24 hours. Transfer to saucepan; add water.
Cook until hot and bubbly.