Search
by Ingredient

Beef & Brown Rice Stew

StarStarStarStarHalf star

Submitted by JasonandLauren

YIELD

servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 473
CUPS ML ONIONS
thinly sliced
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML BLACK PEPPER
8 231.2
OUNCES ML/G BEEF CHUCK
visible fat removed, cut into 3/4 inch pieces
6 1.4
CUPS L WATER
28 809.2
OUNCES ML/G TOMATOES, CANNED
crushed
1 ¼ 296
CUPS ML LONG GRAIN RICE
brown, uncooked
3 3
EACH EACH BEEF BOUILLON CUBES *
10 289
OUNCES ML/G GREEN BEANS
frozen

Directions

Heat oven to 350℉ (180℃).

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 1¼ hours until rice and meat are tender.

Stir in green beans.

Cover.

Bake 10 more minutes until green beans are tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 774g (27.3 oz)
Amount per Serving
Calories 500 32% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 364mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 21%
Sugars g
Protein 44g
Vitamin A 12% Vitamin C 49%
Calcium 13% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe