| | Beef and Brown Rice Stew 1 tablespoon of vegetable oil
2 cups of onions, thinly sliced
1 teaspoon of allspice
1 teaspoon of chili powder
1 teaspoon of pepper
8 ounces of Beef chuck, visible fat
6 cups of water
one 28 ounce can of tomatoes, crushed
1 1/4 cups of uncooked long grain brown
3 beef bouillon cubes
one 10 ounce package of green beans |
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Heat oven to 350ºF. Heat oil in a 5.5 quart Dutch Oven over medium heat. Add onions and cook, stirring often, 7 minutes until translucent. Add spices and meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4 hours until rice and meat are tender. Stir in green beans. Cover. Bake 10 more minutes until green beans are tender. |
