Recipe: Yummy Vegetable rice and beef stew

Vegetable rice and beef stew. When oil is hot, add beef. Lightly brown beef chunks on all sides. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture.

This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender. This is the very best beef stew recipe you will find - a traditional winter classic that is bound to become a family favourite. You can have Vegetable rice and beef stew using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegetable rice and beef stew

1. You need of Vegetable Rice.
2. You need of Boiled Rice.
3. You need of Red Onion.
4. You need of Spring onion.
5. You need of Diced carrots.
6. You need of Red hoho.
7. It's of Yellow hoho.
8. It's of Dark soy sauce.
9. You need of curry powder.
10. Prepare of Beef stew.
11. It's of Onions.
12. You need of Tomatoes.
13. You need of Garlic.
14. You need of Green capsicum.
15. You need of Royco.

Add the broth, squash, turnip, wild rice, tomato paste, thyme, and bay leaf and bring to a boil over high heat. Cut the beef into small, bite-sized cubes. Heat the vegetable oil in a Dutch oven or large kettle; add the beef, salt, and chopped onions. Drain off excess fat if necessary.

Vegetable rice and beef stew instructions

1. For the vegetable rice..in a pan fry onions till golden brown,add the spring onions,diced carrots and fry for a couple of minutes..
2. Add the red and yellow hoho as u stir occasionally and let it cook until well done. Add the curry powder and stir..
3. Finally add your boiled rice and give it a thorough mix. Add the soy sauce and mix well. Set aside as it's now ready to serve.
4. For the beef stew,fry your onions and green hoho,add tomatoes and garlic and let it cook until tomatoes release their juices. Add in the boiled meat and mix well. Add half a cup of water,cover and let it cook. Serve when ready..

Add a bit of tomato paste and then pour in the beef stock. Sprinkle in the thyme and bay leaves, then add in the veggies. I used celery along with a hearty blend of root veggies: carrot, potato, rutabaga, turnip and celery root. They really helped bulk up the stew and the starch made the broth a bit thicker. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil.