STEWED BEEF WITH RICE
"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
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 :
TOPSIDE STEW WITH RICE
From my mum. A delicious stew preparation that does not mask the flavour of the beef. Served with rice. Apologies for the picture where you can barely see the meat, but I promise it's really nice!
Provided by BobtailTeddy
Categories Stew
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Chop the onion, the garlic cloves and the carrots fairly thinly and sauté in the saucepan with a good amount of olive oil.
- Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer.
- Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper.
- Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves.
- Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon), take the lid off to allow to reduce.
- About 10 minutes before the meat is ready (don't worry, it won't overcook), start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan.
- Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added) and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous.
- After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf.
- Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker) sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot.
Nutrition Facts : Calories 519.4, Fat 1, SaturatedFat 0.2, Sodium 130.4, Carbohydrate 96.6, Fiber 4.7, Sugar 6.5, Protein 8.6
LEBANESE STEW WITH RICE
I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp.
Provided by Cassie T
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
- Repeat process with warm water.
- Drain completely, and add just enough HOT water to cover the rice.
- Set rice aside.
- In skillet, heat oil on high.
- Add beef and cook until browned.
- Add cinnamon and onion, saute until onions become brown and transparent.
- Add tomato and garlic, continue heating until garlic begins to cook.
- Transfer to large pot and add canned vegetables, potato, and tomato sauce.
- Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
- Reduce heat to low, set aside,.
- In large sauce pan, combine rice, water, oil and salt.
- Cook on medium for about 10 minutes, or until tender.
- Serve stew over bed of rice, enjoy with pita bread.
Nutrition Facts : Calories 1603.3, Fat 119.5, SaturatedFat 46.3, Cholesterol 149.8, Sodium 1345.7, Carbohydrate 108, Fiber 7.8, Sugar 11.2, Protein 24.1
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