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Beef and Brown Rice Stew
1 tb Vegetable oil
2 c Onion; thinly sliced
1 ts Allspice
1 ts Chili powder
1 ts Pepper
8 oz Beef chuck, visible fat removed cut into; 3/4-inch
6 c Water
1 Can (28 oz.) crushed tomatoes
1 1/4 c Uncooked long grain brown rice
3 Beef bouillon cubes
1 Pkg. (10 oz frozen green beans
Heat oven to 350. Heat oil in a 4-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.