Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beef stew and rice. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Beef stew and rice is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Beef stew and rice is something which I have loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can cook beef stew and rice using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Beef stew and rice:
- Prepare 2 cups rice
- Prepare 1/2 kg meat
- Make ready Salt
- Take Tomatoes
- Get Onions
- Make ready Dhania
- Take Hoho
- Take Black pepper
- Take Garlic
- Take Ginger
- Get Carrots
She serves the stew with a delicious lime rice, infused with lime leaves, zest and juice for a wonderfully tangy finish. Not only is Stew Beef and Rice delicious comfort food to the max, it is oh so easy to make. Begin by lightly browning beef chunks (beef chuck is our preference) on all sides. Add in diced onion and bell pepper, and cook, stirring for about five minutes.
Instructions to make Beef stew and rice:
- In a sufuria boil 4 cups of water and add salt,oil and rice
- Let it cook till it's done
- Boil meat till soft,pour oil and fry till brown
- Add onions,grounded ginger, garlic, black pepper and stir
- Add tomatoes,carrots(optional)and cook for a few minutes
- Add hoho, dhania
- Let it cook for a while and add water and salt to taste
- When it's ready serve while hot
Begin by lightly browning beef chunks (beef chuck is our preference) on all sides. Add in diced onion and bell pepper, and cook, stirring for about five minutes. Season beef with salt and pepper. Stir to loosen meat, and add onions and carrots. With dumplings, mash or even chips, there are loads of easy beef stew recipes to whet your appetite.
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