Rice and Beef Stew

Ingredients

• Rice1/2 cup (100 g)
• Carrot1/3 medium (20 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Mushrooms1/2 cup (35 g)
• Oil1 tablespoon (10 ml)
• Beef Tenderloin150 g
• Tomato Sauce1/8 cup (25 g)
• Brown Sugar1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Peel the carrot and the potato. Next, slice the mushrooms, cut the beef into pieces and chop the remaining vegetables.

2. 2

   Step 2

   Heat the oil in a pot and add the carrot and the bell pepper. Stir-fry for 2 minutes over medium heat.

3. 3

   Step 3

   Add the chopped beef along with the remaining ingredients, except for the rice and add salt and pepper to taste. Mix well.

4. 4

   Step 4

   Add the rice, water (twice the specified amount of rice) and cover. Let it cook until the rice is done.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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