Stewed Beef With Rice Recipes

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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 :

CREAMED BEEF WITH RICE



Creamed Beef with Rice image

Bite size beef cubes in a yummy cream-style gravy are mouth-watering served over rice!

Provided by STEPHRAY78

Categories     Main Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain white rice
2 cups water
1 pound beef stew meat
1 dash Worcestershire sauce, or to taste
salt and pepper to taste
1 tablespoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon minced fresh ginger root
2 cloves minced garlic
1 cup sliced fresh mushrooms
3 tablespoons heavy cream
1 tablespoon cornstarch, or as needed
fresh parsley, for garnish

Steps:

  • Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
  • Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
  • Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
  • Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 25 g, Cholesterol 45.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 52.4 mg, Sugar 1.4 g

EASY BEEF AND RICE



Easy Beef and Rice image

When time is running short at dinnertime around our house, I rely on this microwave casserole. Convenience folds like canned soup and instant rice make it a fast-to-fix meal.-Doris Gill, Sargent, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Number Of Ingredients 8

1 pound ground beef
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1 cup uncooked instant rice
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 438 calories, Fat 21g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1481mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

EASY BEEF STEW OVER RICE OR NOODLES



Easy Beef Stew over Rice or Noodles image

Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious

Provided by Jena from Santa Cla

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 large onion, chopped into strings
1/2 fennel bulb, and stalk with leaves chopped
2 celery, stalks chopped
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
salt and pepper
3 lbs beef steaks (i use pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well)
salt and pepper, and flour to coat
1/3-1/2 cup sherry wine
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can French onion soup
2 tablespoons olive oil

Steps:

  • saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
  • remove and set aside.
  • salt and pepper meat then sprinkle with flour to coat all sides.
  • Brown meat well on all sides in 2 T olive oil about 10 minutes,
  • deglaze the pan with the sherry- getting up all the bits,
  • add soup and vegetables and stir until bubbly.
  • serve over rice or egg noodles with green salad.

Nutrition Facts : Calories 1023.2, Fat 68.8, SaturatedFat 23.9, Cholesterol 227.9, Sodium 605.2, Carbohydrate 11, Fiber 1.8, Sugar 2.9, Protein 69

SPICED RICE WITH BEEF



Spiced rice with beef image

Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot

Provided by hettyashiagbor

Categories     Dinner

Time 2h50m

Number Of Ingredients 14

thumb-sized piece of ginger, peeled and chopped
4 large garlic cloves, roughly chopped
800g stewing beef, cut into chunks (shin, chuck or brisket work well)
1 tbsp ground allspice
1 tsp ground cloves
2 tbsp vegetable oil
2 onions, finely chopped
8 cardamom pods
2 cinnamon sticks
8 thyme sprigs, leaves picked, or use 2 tsp dried thyme
2 tbsp all-purpose seasoning (we used Dunn's River), or use an extra beef stock cube
500ml beef stock, made with 1 beef stock cube
400g basmati rice
25g butter

Steps:

  • Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
  • Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
  • Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
  • Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium

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.

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