“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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- 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
- 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.
Originally published as Stewed Beef with Rice in Cooking for 2 Fall 2007, p7
Reviews for Stewed Beef with Rice
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Reviewed Mar. 19, 2012
"Only change I made was adding a couple teaspoons of sugar to counter the acid of tomatoes. My family liked it lots."
Reviewed Dec. 12, 2011
"I don't care for traditional beef stew at all but this is awesome! A new family favorite!"