Beef and Brown Rice Stew
Keys: Soups Stews Meats
Yield: 4 Servings
Ingredients:
1 tbl Vegetable oil
2 cup Onion, thinly sliced
1 tsp Allspice
1 tsp Chili powder
1 tsp Pepper
8 oz Beef chuck, visible fat removed cut into, 3/4-inch
6 cup Water
1 can (28 oz.) crushed tomatoes
1 1/4 cup Uncooked long grain brown rice
3 x Beef bouillon cubes
1 pkt (10 oz frozen green beans
Method:
Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices
and meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water,
tomatoes, rice and bouillon cubes. Bring to a boil. Cover and bake for 1
to 1 1/4 hours until rice and meat are tender. Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
~Angelique~
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