Ingredients for Beef Stew With Tomatoes And Rice
- 4 slices bacon
- 1 tablespoon olive oil
- 1.5 lbs beef stew meat
- 1 medium onion, chopped
- 1 cup long-grain white rice
- water, as needed to cook rice
- ½ cup dry red wine
- 3 cups beef broth
- salt, to taste
- 1 large carrot, chopped
- 2 celery stalks, chopped
- pepper, to taste (optional)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 (28-ounce) can crushed tomatoes
- ½ cup grated Parmesan cheese
- 1 green bell pepper, chopped
- pinch of crushed red pepper flakes (optional)
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How to Make Beef Stew With Tomatoes And Rice
- Fry 4 slices bacon in a heavy-bottomed Dutch oven (with lid) over medium heat until crispy. Remove, drain on paper towels, and chop into 1-inch pieces. Set aside.
- Pour off excess bacon fat, leaving about 1 tablespoon. Add 1 tablespoon olive oil and heat over medium-high heat.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides. Remove meat and set aside.
- Add 1 medium onion, chopped, to the pot and sauté until softened, about 5 minutes. Remove onion and set aside with the meat.
- Add 1 cup long-grain rice to the pot and toast, stirring constantly, until lightly golden, about 2-3 minutes.
- Transfer the toasted rice to a bowl and set aside.
- Pour off any remaining oil from the pot. Add 1 cup beef broth and scrape up any browned bits from the bottom.
- Add ½ cup dry red wine, stirring to combine. Return the meat and onion to the pot.
- Add 2 cups beef broth, ensuring the liquid nearly covers the meat. Season lightly with salt.
- Add 1 large carrot, chopped, 2 celery stalks, chopped, 1 green bell pepper, chopped, 2 cloves garlic, minced, 1 tsp dried thyme, 1 bay leaf, and the reserved bacon.
- Bring to a simmer, cover, and cook on low for 1 hour.
- Add 1 (28-ounce) can crushed tomatoes. Continue to simmer until the beef is fork-tender, about 30-45 minutes more.
- Remove the bay leaf. Taste and adjust seasonings.
- In a separate saucepan, prepare the rice if needed. If using pre-cooked rice add it now. Otherwise cook the rice according to package directions.
- Stir in the reserved cooked rice. Cover and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in ½ cup grated Parmesan cheese (or other hard cheese) just before serving.
- Serve hot, garnished with a pinch of crushed red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
20g
Fat
37g
Carbs
11g
