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    You are in: Home / Recipes / Beef Stew With Tomatoes and Rice Recipe
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    Beef Stew With Tomatoes and Rice

    Beef Stew With Tomatoes and Rice. Photo by pattikay in L.A.

    1/1 Photo of Beef Stew With Tomatoes and Rice

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    pattikay in L.A.'s Note:

    From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.

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    Units: US | Metric


    1. 1
      In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
    2. 2
      Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
    3. 3
      Add the meat and cook it till browned.
    4. 4
      Reduce heat to medium, stir in the onion and brown it slightly.
    5. 5
      Remove the meat and onion to a large platter.
    6. 6
      In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
    7. 7
      Spoon rice into a bowl and set aside.
    8. 8
      Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
    9. 9
      Add the wine, stir, then return the meat and onion to the pot.
    10. 10
      Pour in the stock almost to the height of the meat and salt it lightly.
    11. 11
      Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
    12. 12
      Bring to a simmer, cover tightly and simmer slowly for 1 hour.
    13. 13
      Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
    14. 14
      Return the liquid to the pot and bring to a boil.
    15. 15
      Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
    16. 16
      The rice should be tender and have absorbed almost all the liquid.
    17. 17
      Taste and correct seasonings.
    18. 18
      Just before serving, fold in the grated cheese.
    19. 19
      Serve from the pot.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 11, 2007


      This is delicious. I used veggie bacon with a bit of canola oil to supply the needed fat and from there just followed the recipe. I got a wonderfully tender round steak that was very well seasoned. The carrots and celery didn't cook to mush and the tomato's didn't end up being too much at all.DH complained that it didn't have potatoe's but I certainly didn't miss them with the rice. It was dinner in one pot and that was much appreciated. I'll definitely be using this recipe this winter, it's the perfect thing to make on a snowy day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2007


      This was an extremely thick soup that served more than 6. Made for ZWT3

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef Stew With Tomatoes and Rice

    Serving Size: 1 (462 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.5
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 7.5 g
    Cholesterol 81.6 mg
    Sodium 683.7 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 2.9 g
    Sugars 5.1 g
    Protein 33.3 g

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