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

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

Reviewed by chinasmom2000