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Ingredients
- # Stew:
- # 2 teaspoons olive oil
- # 1 1/2 pounds chuck steak, trimmed of fat and cut into 3/4" cubes
- # 2 cloves garlic, minced
- # 1/2 small onion, chopped
- # 1 can (14.5 ounces) crushed tomatoes
- # 1 cup water
- # 1 tablespoon dried mexican oregano
- # 1 teaspoon salt
- # 1 teaspoon ground black pepper
- # RICE:
- # 2 cups water
- # 1 cup Rice
- # 2 cloves garlic, pressed
- # 1/4 cup prepared salsa
- # 1/2 teaspo
Details
Servings 8
Preparation
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TAGS: Low Energy, Cancer Prevention, Low Glycemic Index, Celiac, American, Main Dishes, Soups and Stews, Beef, Rice and Grains, Vegetable, Dairy Free, Soy Free, Egg Free, Gluten Free, High Protein, Low GI, Nut Free
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This Recipe is From:
Eat Up Slim Down Annual Recipes 2009
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Mexican Beef Stew With Garlic Spanish Rice
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From: Eat Up Slim Down Annual Recipes 2009
I love very flavorful foods because they make me feel more satisfied. The bold flavors of Mexico are highlighted in this dish. If you can't find Mexican oregano, any other oregano will do.
Ingredients
Serves: Prep: 20min Cook: 1hr 40min Total: 2hr 0min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
* Stew:
* 2 teaspoons olive oil
* 1 1/2 pounds chuck steak, trimmed of fat and cut into 3/4" cubes
* 2 cloves garlic, minced
* 1/2 small onion, chopped
* 1 can (14.5 ounces) crushed tomatoes
* 1 cup water
* 1 tablespoon dried mexican oregano
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* RICE:
* 2 cups water
* 1 cup Rice
* 2 cloves garlic, pressed
* 1/4 cup prepared salsa
* 1/2 teaspoon salt
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Directions
1. TO MAKE THE STEW:
2. HEAT the oil in a Dutch oven over medium high heat. Add the steak and cook for 5 minutes, or until well browned on all sides. Add the garlic and onion and cook, stirring, for 2 minutes. Stir in the tomatoes and water. Reduce the heat to low, cover, and simmer for 1 1/2 hours. (Add a little water if the stew becomes too dry.) Stir in the oregano, salt, and
3. pepper and simmer, covered, for 20 minutes.
4. TO MAKE THE RICE:
5. BRING the water to a boil in a medium saucepan. Stir in the rice, garlic, salsa, and salt. Reduce the heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed. Serve the stew over the rice.
Nutritional Facts per serving
CALORIES 359.7 CAL
FAT 13.9 G
SATURATED FAT 4.8 G
SODIUM 797.5 MG
CARBOHYDRATES 32.2 G
TOTAL SUGARS 0.6 G
DIETARY FIBER 2.2 G
PROTEIN 25.2 G
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