Beef Stew With Tomatoes And Rice Recipes

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EASY TOMATO, BEEF, AND RICE



Easy Tomato, Beef, and Rice image

Provided by Heather McCurdy

Time 45m

Yield 8

Number Of Ingredients 8

2 cups rice, dry
1 pound meat (cubed stew meat or ground meat)
1 - 24 ounce can crushed tomatoes
1 large green bell pepper( 1 1/2 - 2 cups diced for those who need to measure)
1 medium onion (approximately the size of a baseball)
3 cloves garlic
4 ounces mushrooms, stems and all
1 tablespoon oil

Steps:

  • Cook rice per instructions on the package.

STEWED BEEF WITH RICE



Stewed Beef with Rice image

"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.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

BEEF STEW WITH RICE, ONIONS, AND TOMATOES [BOEUF À LA CATALANE]



Beef Stew with Rice, Onions, and Tomatoes [Boeuf À La Catalane] image

Hearty stew, inspired by Julia Child's recipe.

Provided by MamaDolson

Categories     Soups, Stews and Chili

Time 4h

Yield 6

Number Of Ingredients 15

200 grams unsmoked bacon lardons
2 tablespoons beef dripping
1350 grams lean stewing beef cut in big chunks
4 large shallots chopped
250 grams uncooked rice unwashed
1 cup dry white wine or dry vermouth
2 cups beef stock
salt to taste
1/4 teaspoon pepper
1/2 teaspoon thyme
Pinch saffron
1 bay leaf crumbled
1 can tomatoes
2 tablespoons Tomato puree
120 grams parmesan cheese grated

Steps:

  • Heat the olive oil (or beef dripping or lard) in a big skillet over medium heat in and lightly brown the bacon. Remove from the pot and transfer to a big deep casserole (Dutch oven - highest and best use of cast iron le Creuset pot) with a tight fitting lid. Dry the meat so it will brown well. Brown the meat quickly in the rendered bacon fat. Once browned, place it in the casserole with the bacon. Lower heat to medium-low, and brown the shallots. Transfer to the casserole with the meat. Add additional oil (or fat of choice) to the skillet if too dry and cook the rice over moderate heat for 2 to 3 minutes. Transfer to a separate bowl and set aside until later. Add the wine and stir over medium heat to dissolve any food scrapings in the pan. Add to the casserole and add stock or bouillon almost to the height of the meat. Stir in the pepper and herbs. Bring to a simmer over medium-low heat, cover tightly, and set in lower position of preheated oven for 1 hour. Remove casserole from oven. Stir in the tomatoes, bring to a simmer, cover, and return to the oven for an additional hour of simmering. When the meat is almost fork tender, remove pot from oven. Skim off any excess fat. Stir in the rice. Bring to a simmer over medium-low heat, cover, and set back in the oven for 20 minutes until the rice is cooked. Do not stir the rice. At the end of the time it should be tender and have absorbed almost all the liquid. Just before serving, fold the cheese into the beef and rice.

Nutrition Facts : Calories 244 calories, Fat 10.7382193496631 g, Carbohydrate 15.6089361276438 g, Cholesterol 22.3133333333333 mg, Fiber 0.513381166541984 g, Protein 15.5669419215291 g, SaturatedFat 5.68546379125813 g, ServingSize 1 1 Serving (470g), Sodium 1558.55720644062 mg, Sugar 15.0955549611018 g, TransFat 0.620200322473138 g

BEEF STEW WITH TOMATOES AND RICE



Beef Stew With Tomatoes and Rice image

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.

Provided by pattikay in L.A.

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 17

2 slices bacon (or turkey bacon)
1 tablespoon olive oil
1 1/2 lbs lean top round steaks, cut into 1-inch cubes
1 1/2 cups chopped onions
1 cup long grain white rice
1/2 cup water
1/2 cup dry white wine
3 cups beef stock, as needed
salt
2 cups thinly sliced carrots
1 cup thinly sliced celery
1/4 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon dried thyme
1 bay leaf, crumbled
1 1/2 cups chopped tomatoes
1/2 cup parmesan cheese

Steps:

  • 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.
  • Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
  • Add the meat and cook it till browned.
  • Reduce heat to medium, stir in the onion and brown it slightly.
  • Remove the meat and onion to a large platter.
  • 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).
  • Spoon rice into a bowl and set aside.
  • Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
  • Add the wine, stir, then return the meat and onion to the pot.
  • Pour in the stock almost to the height of the meat and salt it lightly.
  • Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
  • Bring to a simmer, cover tightly and simmer slowly for 1 hour.
  • 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.
  • Return the liquid to the pot and bring to a boil.
  • Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
  • The rice should be tender and have absorbed almost all the liquid.
  • Taste and correct seasonings.
  • Just before serving, fold in the grated cheese.
  • Serve from the pot.

TOMATO BEEF AND RICE CASSEROLE



Tomato Beef and Rice Casserole image

Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 8

1 pound lean ground beef (90% lean)
3 cups canned diced tomatoes, undrained
1 medium green pepper, chopped
1 cup uncooked long grain rice
1 large onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

TOMATO RICE STEW



Tomato Rice Stew image

Savory blend of rice and vegetables for a cold rainy day. Filling and delicious. Serve before bedtime because it has a tendency to make you feel warm, calm and tired.

Provided by Sydney Melton

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 12

Number Of Ingredients 12

4 cups water
2 cups uncooked white rice
2 unpeeled potatoes, diced
1 (12 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 teaspoon dried basil
1 tablespoon white sugar
1 tablespoon salt
2 bay leaves
1 (13.5 ounce) can whole leaf spinach, drained
1 (14.5 ounce) can stewed tomatoes, drained and sliced
½ tablespoon fresh lemon juice

Steps:

  • In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
  • Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 43.8 g, Fat 0.7 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 1074.9 mg, Sugar 7.5 g

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