Beef Stew With Tomatoes And Rice Recipes

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ALITA'S TOMATO BEEF STEW



Alita's Tomato Beef Stew image

Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!

Provided by Kate in Berkeley

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 12

Number Of Ingredients 17

½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1 ½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1 ½ teaspoons white sugar
3 bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

Steps:

  • Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
  • Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
  • Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
  • Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g

STEWED BEEF WITH RICE



Stewed Beef with Rice image

"When you come in cold and shivery from outside, count on this wonderful stew to warm you through," says Donna Cline in Pensacola, Florida. "The tangy flavor is a nice change from traditional beef stew." Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

1 small onion, chopped
1 small garlic clove, minced
1 tablespoon canola oil
1 beef flank steak (3/4 pound), cut into small pieces
2/3 cup tomato sauce
2 teaspoons red wine vinegar
1 teaspoon dried oregano
Dash pepper
2 tablespoons sliced pimiento-stuffed olives
2 cups hot cooked rice

Steps:

  • In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.

Nutrition Facts :

EASY TOMATO, BEEF, AND RICE



Easy Tomato, Beef, and Rice image

Provided by Heather McCurdy

Time 45m

Yield 8

Number Of Ingredients 8

2 cups rice, dry
1 pound meat (cubed stew meat or ground meat)
1 - 24 ounce can crushed tomatoes
1 large green bell pepper( 1 1/2 - 2 cups diced for those who need to measure)
1 medium onion (approximately the size of a baseball)
3 cloves garlic
4 ounces mushrooms, stems and all
1 tablespoon oil

Steps:

  • Cook rice per instructions on the package.

BEEF STEW WITH TOMATOES AND RICE



Beef Stew With Tomatoes and Rice image

From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.

Provided by pattikay in L.A.

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 17

2 slices bacon (or turkey bacon)
1 tablespoon olive oil
1 1/2 lbs lean top round steaks, cut into 1-inch cubes
1 1/2 cups chopped onions
1 cup long grain white rice
1/2 cup water
1/2 cup dry white wine
3 cups beef stock, as needed
salt
2 cups thinly sliced carrots
1 cup thinly sliced celery
1/4 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon dried thyme
1 bay leaf, crumbled
1 1/2 cups chopped tomatoes
1/2 cup parmesan cheese

Steps:

  • In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
  • Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
  • Add the meat and cook it till browned.
  • Reduce heat to medium, stir in the onion and brown it slightly.
  • Remove the meat and onion to a large platter.
  • In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
  • Spoon rice into a bowl and set aside.
  • Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
  • Add the wine, stir, then return the meat and onion to the pot.
  • Pour in the stock almost to the height of the meat and salt it lightly.
  • Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
  • Bring to a simmer, cover tightly and simmer slowly for 1 hour.
  • Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
  • Return the liquid to the pot and bring to a boil.
  • Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
  • The rice should be tender and have absorbed almost all the liquid.
  • Taste and correct seasonings.
  • Just before serving, fold in the grated cheese.
  • Serve from the pot.

BEEF STEW WITH RICE, ONIONS, AND TOMATOES [BOEUF À LA CATALANE]



Beef Stew with Rice, Onions, and Tomatoes [Boeuf À La Catalane] image

Hearty stew, inspired by Julia Child's recipe.

Provided by MamaDolson

Categories     Soups, Stews and Chili

Time 4h

Yield 6

Number Of Ingredients 15

200 grams unsmoked bacon lardons
2 tablespoons beef dripping
1350 grams lean stewing beef cut in big chunks
4 large shallots chopped
250 grams uncooked rice unwashed
1 cup dry white wine or dry vermouth
2 cups beef stock
salt to taste
1/4 teaspoon pepper
1/2 teaspoon thyme
Pinch saffron
1 bay leaf crumbled
1 can tomatoes
2 tablespoons Tomato puree
120 grams parmesan cheese grated

Steps:

  • Heat the olive oil (or beef dripping or lard) in a big skillet over medium heat in and lightly brown the bacon. Remove from the pot and transfer to a big deep casserole (Dutch oven - highest and best use of cast iron le Creuset pot) with a tight fitting lid. Dry the meat so it will brown well. Brown the meat quickly in the rendered bacon fat. Once browned, place it in the casserole with the bacon. Lower heat to medium-low, and brown the shallots. Transfer to the casserole with the meat. Add additional oil (or fat of choice) to the skillet if too dry and cook the rice over moderate heat for 2 to 3 minutes. Transfer to a separate bowl and set aside until later. Add the wine and stir over medium heat to dissolve any food scrapings in the pan. Add to the casserole and add stock or bouillon almost to the height of the meat. Stir in the pepper and herbs. Bring to a simmer over medium-low heat, cover tightly, and set in lower position of preheated oven for 1 hour. Remove casserole from oven. Stir in the tomatoes, bring to a simmer, cover, and return to the oven for an additional hour of simmering. When the meat is almost fork tender, remove pot from oven. Skim off any excess fat. Stir in the rice. Bring to a simmer over medium-low heat, cover, and set back in the oven for 20 minutes until the rice is cooked. Do not stir the rice. At the end of the time it should be tender and have absorbed almost all the liquid. Just before serving, fold the cheese into the beef and rice.

Nutrition Facts : Calories 244 calories, Fat 10.7382193496631 g, Carbohydrate 15.6089361276438 g, Cholesterol 22.3133333333333 mg, Fiber 0.513381166541984 g, Protein 15.5669419215291 g, SaturatedFat 5.68546379125813 g, ServingSize 1 1 Serving (470g), Sodium 1558.55720644062 mg, Sugar 15.0955549611018 g, TransFat 0.620200322473138 g

BEEF, TOMATO, AND OKRA STEW



Beef, Tomato, and Okra Stew image

Homey okra stew with beef and tomatoes. Serving suggestion: steamed white rice.

Provided by m0rdsithh

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¼ pound beef skirt steak, cubed
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 tablespoon salted butter
1 teaspoon minced garlic
4 cups diced fresh tomatoes
3 cups sliced okra
1 cup water
1 tablespoon chicken bouillon base
½ teaspoon seasoned salt
¼ teaspoon garlic powder
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
  • Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 170 calories, Carbohydrate 17.4 g, Cholesterol 17.4 mg, Fat 9.1 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 739.9 mg, Sugar 8 g

TOMATO BEEF AND RICE CASSEROLE



Tomato Beef and Rice Casserole image

Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 8

1 pound lean ground beef (90% lean)
3 cups canned diced tomatoes, undrained
1 medium green pepper, chopped
1 cup uncooked long grain rice
1 large onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

BEEF STEW WITH TOMATOES



Beef Stew with Tomatoes image

Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 10

1 1/2 lb beef stew meat
12 medium new potatoes, cut in half (1 1/2 lb)
1 medium onion, cut into 8 wedges
1 bag (8 oz) baby-cut carrots (30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup cold water
2 tablespoons Gold Medal™ all-purpose flour
2 large tomatoes, chopped (2 cups)

Steps:

  • Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
  • Cover and bake about 2 hours 30 minutes or until beef is tender.
  • In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg

SLOW-COOKER BEEF AND TOMATO STEW



Slow-Cooker Beef and Tomato Stew image

Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt
1/3 cup chopped fresh parsley

Steps:

  • In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.

Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g

TOMATO RICE STEW



Tomato Rice Stew image

Savory blend of rice and vegetables for a cold rainy day. Filling and delicious. Serve before bedtime because it has a tendency to make you feel warm, calm and tired.

Provided by Sydney Melton

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 12

Number Of Ingredients 12

4 cups water
2 cups uncooked white rice
2 unpeeled potatoes, diced
1 (12 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 teaspoon dried basil
1 tablespoon white sugar
1 tablespoon salt
2 bay leaves
1 (13.5 ounce) can whole leaf spinach, drained
1 (14.5 ounce) can stewed tomatoes, drained and sliced
½ tablespoon fresh lemon juice

Steps:

  • In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
  • Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 43.8 g, Fat 0.7 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 1074.9 mg, Sugar 7.5 g

LOUISIANA BEEF STEW



Louisiana Beef Stew image

Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.

Provided by MaryLee

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 8

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
⅓ cup red wine vinegar
½ cup molasses
½ cup water
6 carrots, chopped
½ cup raisins
4 cups cooked rice

Steps:

  • Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
  • Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
  • Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
  • Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g

BEEF AND TOMATO STEW



Beef and Tomato Stew image

Use our Whole Roasted Tomatoes when making this rich and flavorful dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h30m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 pounds chuck roast, cut into 1/2- to 3/4-inch pieces
Coarse salt and ground pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3 cups Whole Roasted Tomatoes
1 bay leaf
2 wide strips orange zest
1 pound shallots (about 10), halved if large

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.
  • Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, stirring, 30 seconds. Add tomatoes, bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Remove from oven and stir in shallots. Return to oven and cook until meat and shallots are tender, about 45 minutes.

Nutrition Facts : Calories 494 g, Fat 25 g, Fiber 4 g, Protein 40 g

BEEF STEW WITH PASTA



Beef Stew with Pasta image

I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 pounds beef stew meat
4 medium carrots, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (12 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) chicken broth
2 tablespoons minced fresh parsley, optional
2 pounds potatoes (about 4 medium), peeled and cubed
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
1-1/2 cups uncooked ditalini or other small pasta
2 cups chopped fresh spinach

Steps:

  • In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

NIGERIAN BEEF STEW RECIPE BY TASTY



Nigerian Beef Stew Recipe by Tasty image

Here's what you need: plum tomatoes, red bell peppers, red onion, red onion, habanero peppers, garlic, tomato paste, salt, black pepper, water, vegetable oil, flank steak, fresh rosemary, paprika, curry powder, beef bouillon, bay leaf, white rice, fried plantain, scallion, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 6 servings

Number Of Ingredients 21

5 plum tomatoes, chopped, divided
2 red bell peppers, chopped
½ red onion, chopped
½ red onion, sliced
2 habanero peppers, chopped
6 cloves garlic
12 oz tomato paste
1 tablespoon salt, plus 1 teaspoon salt, divided
1 ½ teaspoons black pepper, divided
½ cup water
1 cup vegetable oil
1 ½ lb flank steak, cut into strips
1 teaspoon fresh rosemary
1 teaspoon paprika
1 teaspoon curry powder
2 cubes beef bouillon
1 bay leaf
white rice, cooked, for serving
fried plantain, for serving
scallion, for serving
fresh parsley, for serving

Steps:

  • In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
  • Heat vegetable oil in a large pot over medium-high heat.
  • Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
  • Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
  • Add the blended tomato and pepper mixture and the bay leaf.
  • Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
  • Fish out the bay leaf.
  • Remove stew from heat and let sit 10 minutes.
  • Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 750 calories, Carbohydrate 54 grams, Fat 46 grams, Fiber 5 grams, Protein 25 grams, Sugar 21 grams

TOMATO-BASED BEEF STEW



Tomato-Based Beef Stew image

Growing up, I didn't know there was any other kind of beef stew than this. When I moved out, someone said they were making "beef stew"... little did I know! I absolutely had to call my mom to get the "real" one :-)

Provided by CandyTX

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef stew meat, cubed
2 teaspoons vegetable oil
4 medium potatoes, peeled & cubed
1 onion, chopped
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can corn
salt & pepper, to taste

Steps:

  • Braise beef in vegetable oil.
  • Mix everything together, adding water to thin if needed.
  • Simmer for about an hour or until potatoes and beef are done.
  • Serve over rice or crackers.
  • Note: This can also be done in the crockpot, just cook all day on low.

Nutrition Facts : Calories 634.8, Fat 31.9, SaturatedFat 12, Cholesterol 118, Sodium 397.6, Carbohydrate 53.3, Fiber 7.3, Sugar 9.3, Protein 36.6

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From cookinwithmima.com


EASY ROASTED BEEF STEW WITH WHITE RICE | MINUTE® RICE
Served over a bowl of white rice and cooked with all the best root vegetables, it’s comfort in a bowl. Step 1. Combine beef, flour, garlic powder, salt and pepper in a large bowl. Toss together until beef is evenly coated. Heat oil in a large skillet over medium-high heat. Add beef and sauté for 3 to 5 minutes, or until browned and cooked ...
From minuterice.com


10 BEST BEEF STEW WITH STEWED TOMATOES RECIPES | YUMMLY
Taco Soup Pork. stewed tomatoes, taco seasoning, pepper, sour cream, stewed tomatoes and 11 more.
From yummly.com


HEARTY BEEF AND RICE STEW | 12 TOMATOES
Add paprika, Worcestershire, bay leaf, the beef, and the broth. Turn heat to high and bring to a boil. Cover and reduce to a simmer, cook until beef is tender, about 1 1/2 hours. If you desire a thinner soup, add some water to the pot. Add white rice, cover again, and simmer until rice is tender, about 20 more minutes.
From 12tomatoes.com


EASY BEEF STEW WITH RICE | GUISO DE ARROZ | CAMILA MADE
2019-12-31 How to Make Beef Stew with Rice. Heat the oil over high heat until shimmering in a large nonstick pot. Add the beef, salt, and beef bouillon and saute, string occasionally until well browned about 15 minutes. Add the garlic and cook for 2 more minutes. Lower the heat to medium-low, add the onion, poblano, bell pepper, carrot, and tomatoes, and ...
From camilamade.com


JULIA CHILD'S BEEF STEW WITH RICE RECIPE | SPARKRECIPES
Heat the oven to 325. 1. In your heavy skillet, cook the bacon slowly until the fat is in the skillet and the bacon is browned, about 8 minutes. Place the bacon in the dutch oven. 2. Dry each piece of meat on a paper towel, and begin to brown in the bacon fat, several pieces at a …
From recipes.sparkpeople.com


TOMATO RICE STEW RECIPES
Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm. Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.
From recipesforweb.com


JAMAICAN BEEF STEW WITH RICE RECIPE - SERIOUS EATS
2020-04-09 Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots.
From seriouseats.com


TOMATO BEEF STEW WITH BROWN RICE RECIPE | AROMA HOUSEWARES
Directions. Cook brown rice with your rice cooker by using the Brown Rice or Grain function then remove from the inner pot and set aside. Put all remaining ingredients into the inner pot. Press the Slow Cook button and cook on the HIGH heat setting for 3 hours. When the cycle is finished, select the Sauté-then-Simmer® STS function and let the ...
From aromaco.com


BEEF AND TOMATO STEW (INSTANT POT, SLOW COOKER AND STOVE-TOP)
2018-01-20 To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours. To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 ...
From eatyourselfskinny.com


STEWED BEEF (BEEF TIPS) WITH GRAVY - SOUTH YOUR MOUTH
2013-02-04 How to make Stewed Beef (Beef Tips) with Gravy. Season beef with salt and pepper then seer in a hot skillet. Combine beef, broth, onion soup mix and 1/2 cup water then simmer for 1-2 hours. Mix remaining water with cornstarch, add to the stewed beef then cook until gravy is thickened. That’s it!
From southyourmouth.com


10 BEST BEEF STEW WITH CANNED TOMATOES RECIPES | YUMMLY
2022-04-28 African Beef Stew Thyme and Joy. avocado oil, salt, beef stew meat, cinnamon, beef broth, green bell pepper and 11 more.
From yummly.com


EASY OVEN BEEF STEW {SLOW-ROASTED, ONE-PAN RECIPE}
2022-04-17 Place all the ingredients in a 9×13 oven safe baking dish. Toss well to combine all the ingredients together. Cover with aluminum foil and bake in the oven until the vegetables soften and the beef is cooked through, about 1.5 hours. Remove the foil and broil for an additional 3 …
From feelgoodfoodie.net


BEEF STEW WITH TOMATO SAUCE - MORE THAN MEAT AND POTATOES
2020-12-13 Brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, then stir. Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook the ingredients for 3 to 4 minutes while stirring. Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer.
From morethanmeatandpotatoes.com


BEEF WITH TOMATO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST STEW BEEF RICE RECIPES | YUMMLY
corn, liquid smoke, tomato soup, white rice, salt, onion powder and 11 more Garbanzo and Pork Stew with Calabaza and Potatoes Pork salt, pork sirloin …
From yummly.com


CHINESE BEEF STEW WITH CANNED TOMATOES AND POTATO | RECIPE
1 tbsp dark soy sauce. 1 tbsp Shaoxing wine. Add canned diced tomatoes with light soy sauce, dark soy sauce, remaining shaoxing wine. At last, add potatoes. Stir everything to combine. Bring to a boil. Cover with lid and simmer over low heat for 45 min. to 1 hour. If the stew is too dry, add some boiling water.
From kitchenstories.com


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