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Beef Stew II




Source of Recipe


mealsforyou.com


List of Ingredients




1-1/3 cups chicken stock
1-1/3 cups water
1-1/3 cups long grain rice
1-1/2 Tbs. olive oil
1-1/4 lbs. top sirloin steak, cut into 1 inch cubes
4 cloves garlic, minced
1 lb. tomatoes, seeded and chopped
1 Tbs. tomato paste
1/2 cup dry white wine or chicken stock
1/2 tsp. rosemary, or 2 Tbs. fresh, chopped


Recipe



Combine stock and water in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover pan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Heat oil in a saucepan over medium high heat. Saut� beef, stirring frequently, 3-5 minutes or until browned evenly. Reduce heat to low. Add garlic and saut� 1 minute. Stir in tomatoes, tomato paste, wine, rosemary, and salt and pepper to taste. Cover and simmer 40-45 minutes or until beef is tender. Serve beef stew over rice.