Beef and Brown Rice Stew

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120 minutes Prep: 30 minutes Cook: 90 minutes
500 calories per serving view nutrition facts

Ingredients

1tablespoon vegetable oil
2cups onion thinly sliced
1teaspoon allspice
1teaspoon chili powder
1teaspoon black pepper
8ounces beef chuck visible fat removed, cut into 3/4 inch pieces
6cups water
28ounces tomatoes, canned crushed
1 1/4cups long grain rice brown, uncooked
3each beef bouillon cubes
10ounces green beans frozen

Directions

Heat oven to 350 degrees F.

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.

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Member Review



Roasted Sticky Chicken

This recipe was outstanding, easy to make and SO juicy,tender and flavorful! I made it for myself and my husband and he had thirds. We still had plenty left over - warmed with some juice and served on warm onion rolls on day two and cold sandwiches on day three. I will definitely make this again and again. The meat just fell of the bone! chinasmom2000