Beef Stew with Bell Peppers, Mushrooms and Rice

Ingredients

• Beef120 g
• Rice1 cup (200 g)
• Mushrooms1/2 cup (35 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato and garlic in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

4. 4

   Step 4

   Separately, while heating the oil over medium-high heat in a pot, cut the meat into small pieces and season with salt and pepper.

5. 5

   Step 5

   Chop the onion and dice the bell pepper and mushrooms. You can use red and/or green bell pepper as you wish.

6. 6

   Step 6

   Once heated, add the onion and the meat.

7. 7

   Step 7

   Stir-fry for about 5-7 minutes.

8. 8

   Step 8

   Then add the bell pepper and mushrooms. Mix and cook for 5 minutes.

9. 9

   Step 9

   Add the tomato sauce, season to taste with salt and pepper and simmer over low heat for 4-6 more minutes.

10. 10

    Step 10

    Remove from heat and serve hot. Serve with pickles if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Bell Peppers, Mushrooms and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.