Stew Beef & Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons vegetable oil
2 pounds beef chuck (or round), cut into approx. 2-inch chunks
2 cups thinly sliced or diced onion (about 1 large onion)
1 1/2 cups green bell pepper thinly sliced or diced (about 1 large pepper)
4 garlic cloves, minced/grated
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
5 cups beef stock
1 bay leaf
1/4 cup cold water
3 tablespoons cornstarch
additional salt and pepper to taste
4 cups cups cooked rice
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Directions: |
Directions:1) Heat a large pot or skillet over medium heat. Add vegetable oil. When oil is hot, add beef. Lightly brown beef chunks on all sides. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes. Stir in garlic, dried oregano, salt and pepper. Continue to cook for 2 minutes stirring occasionally.
2) Stir in beef stock and bay leaf; bring to a low simmer. Cover and simmer over low heat until beef is tender, about 1 1/2-2 hours.* Remove a portion of the beef; shred apart then return to stew. (A potato masher could also be used to mash the meat apart while in the pot.)
3) Add cold water to a small measuring cup or mixing bowl. Whisk in cornstarch until thoroughly blended. Slowly stream cornstarch mixture into stew, stirring until combined. Simmer for another 15 minutes. Stew will thicken. Salt and pepper to taste.
4) Serve warm over cooked rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15M Prep + 1H30M Cook = 1H45M Total |
Personal
Notes: |
Personal
Notes: I used an equal amount of frozen mixed vegetables in lieu of the Green Pepper, which I added in Step 3).
Adrian & Aria loved it, Val was okay with it (Stringy meat, but in small enough pieces to be okay)
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