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Stewed Beef with Rice Recipe

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“When you come in cold and shivery from outside, count on this wonderful stew to warm you through,” says Donna Cline in Pensacola, Florida. “The tangy flavor is a nice change from traditional beef stew.” Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.

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Stewed Beef with Rice Recipe

Prep: 15 min. Cook: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

1 small onion, chopped
1 small garlic clove, minced
1 tablespoon canola oil
1 beef flank steak (3/4 pound), cut into small pieces
2/3 cup tomato sauce
2 teaspoons red wine vinegar
1 teaspoon dried oregano
Dash pepper
2 tablespoons sliced pimiento-stuffed olives
2 cups hot cooked rice

Directions

In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer.
Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice. Yield: 2 servings.

Nutritional Facts 3/4 cup beef mixture with 1 cup rice equals 564 calories, 22 g fat (6 g saturated fat), 72 mg cholesterol, 630 mg sodium, 54 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Stewed Beef with Rice in Cooking for 2 Fall 2007, p7

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