Beef and Veggie Stew with Steamed Rice
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 145.6
- Total Fat: 3.7 g
- Cholesterol: 51.7 mg
- Sodium: 52.6 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.1 g
- Protein: 21.5 g
View full nutritional breakdown of Beef and Veggie Stew with Steamed Rice calories by ingredient
Introduction
Perfect mix topping of beef and veggies over steamed rice.So yummy! Perfect mix topping of beef and veggies over steamed rice.
So yummy!
Number of Servings: 5
Ingredients
-
1 Tomato diced largely
1 onion cut strips
1 green pepper cut strips
1 lb of beef cut strips (like fajitas)
2 tablespoons of vinegar
1.5 cups of water
2 teaspoons of all spice
1 teaspoon of cumin
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
Directions
The key to making this dish tender and light is in the cooking time. It will take a while and sometimes the longer it's cooked the better it is! Makes about 5 servings.
Dump all veggies (that have been cut up or cut into strips) in large deep skillet and add a few tablespoons of the water to get the cooking going.
About 10 minutes later add the vinegar and mix it around a bit.
Add the beef and all the spices. Let them hang out on high heat for about 2 minutes making sure that the beef has been coated well with the spice mixture and have hung out veggies.
Add the remaining amount of water and cover the skillet.
Let it cook over medium heat for 20 minutes then lower the heat and cook until meat is tender and cooked through.
Serve piping hot over steamed rice.
Number of Servings: 5
Recipe submitted by SparkPeople user +CHANGE+.
Dump all veggies (that have been cut up or cut into strips) in large deep skillet and add a few tablespoons of the water to get the cooking going.
About 10 minutes later add the vinegar and mix it around a bit.
Add the beef and all the spices. Let them hang out on high heat for about 2 minutes making sure that the beef has been coated well with the spice mixture and have hung out veggies.
Add the remaining amount of water and cover the skillet.
Let it cook over medium heat for 20 minutes then lower the heat and cook until meat is tender and cooked through.
Serve piping hot over steamed rice.
Number of Servings: 5
Recipe submitted by SparkPeople user +CHANGE+.