Chopped Beef Stew with Carrot and Rice

Ingredients

• Beef150 g
• Rice3/4 cup (150 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Cornstarch1 teaspoon (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pot over medium-high heat. While heating, cut the beef into small pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add half of the oil and the beef.

4. 4

   Step 4

   Sear the beef until browned on all sides. This will take approximately 3-4 minutes.

5. 5

   Step 5

   Meanwhile, chop the onion, peel the carrot and dice it.

6. 6

   Step 6

   In the same pot, add the rest of the oil and the chopped vegetables with a pinch of salt.

7. 7

   Step 7

   Stir-fry over medium heat for approximately 5-6 minutes.

8. 8

   Step 8

   Dilute the cornstarch in a little water and add to the pot. Stir until thickened.

9. 9

   Step 9

   Remove from heat and serve hot with white rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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