Montana Wild Rice Beef Stew With Five Ingredients Recipes

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

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

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 AND WILD RICE MEDLEY

Beef and Wild Rice Medley image

A packaged rice mix speeds up preparation of this meal-in-one entree. Cayenne pepper gives the beef a little kick, and an assortment of veggies add color and crunch.-Janelle Christensen of Big Lake, Minnesota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 3/4-inch cubes
1 tablespoon canola oil
1/4 cup sliced celery
1/4 cup julienned green pepper
2-1/4 cups water
1 package (6 ounces) long grain and wild rice mix
1 small tomato, chopped
2 tablespoons chopped green onion

Steps:

In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.

Nutrition Facts : Calories 327 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

MONTANA WILD RICE BEEF STEW (WITH FIVE INGREDIENTS!)

Montana Wild Rice Beef Stew (With Five Ingredients!) image

This recipe is from Gooseberry Patch's book "Super-Fast Slow Cooking." It was submitted y Rhonda Reeder. It is a delicious bowl of hearty stew full of vegetables with meat perfect for cold day meal. It will warm you head-to-toe and warm your heart, too!

Provided by Lorraine of AZ

Categories Vegetable

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 cups sliced mushrooms
3 carrots, peeled and sliced 11/2 (inch thick)
1 (6 ounce) box long grain and wild rice blend (Uncle Ben's brand suggested)
1 lb beef sirloin, cut in 1/2-inch cubes
5 cups beef broth

Steps:

Place mushrooms, carrots, and rice mix with seasoning packet in crockpot and stir to combine. Top with beef. (Beef will slice easier if partially frozen.) Pour beef broth over all.
Cover and cook on LO setting for 8-10 hours. This is nice served with garlic toast.

Nutrition Facts : Calories 188.7, Fat 10.3, SaturatedFat 4.1, Cholesterol 56.7, Sodium 806.7, Carbohydrate 4.5, Fiber 1.3, Sugar 2.4, Protein 19.4

BEEF STEW I

Beef Stew I image

Beef stew with rosemary.

Provided by Calla Honeystone

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h5m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
6 cups water
½ teaspoon salt
½ teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
½ teaspoon browning sauce
2 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
¼ cup instant rice

Steps:

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.
Add corn, green beans, and rice; simmer for 30 minutes longer.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 25.4 g, Cholesterol 76 mg, Fat 25.7 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 9.4 g, Sodium 239.9 mg, Sugar 2.9 g

ONE-SKILLET GROUND BEEF AND WILD RICE

One-Skillet Ground Beef and Wild Rice image

A quick and easy one-skillet meal with ground beef and wild rice

Provided by Julia

Categories Main Course

Time 55m

Number Of Ingredients 12

Ingredients

1 Tbsp avocado oil
1/2 medium red onion, chopped
1 lb grass-fed ground beef
4 cloves garlic, minced
1 small red bell pepper, cored and chopped
1 tsp sea salt, to taste
2 tsp dried oregano
1/2 tsp ground paprika
1/4 tsp nutmeg
2/3 cup wild rice
1 1/2 cups beef broth, or chicken broth
1 small bunch rainbow chard, chopped

Steps:

Heat the avocado oil to medium-high in a cast iron skillet. Add the onion and saute, stirring occasionally until softened, about 5 minutes.
Move onions off to the side and add the hunk of ground beef. Sear the beef for 2 to 3 minutes per side before breaking it up into smaller pieces with a spatula.
Add the remaining ingredients except for the rainbow chard and bring to a full boil. Reduce the heat, cover the skillet, and cook at a gentle simmer for 40 minutes, or until much of the liquid has absorbed.
Add the chopped rainbow chard, replace the cover and cook until chard has wilted, about 3 minutes. Stir well and serve!

Nutrition Facts : Calories 396 calories, Carbohydrate 11 grams carbohydrates, Fat 24 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, ServingSize 1 of 4, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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