Rice, Carrot and Beef Stew

Ingredients

• Rice1/2 cup (100 g)
• Beef150 g
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Carrot1/2 medium (30 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)
• Beef Broth3/4 cup (180 g)

Instructions

1. 1

   Step 1

   Chop the onion with the garlic and cut the carrot into thin slices.

2. 2

   Step 2

   In a pot, heat the oil over medium heat. While heating, season the beef with salt and pepper and cut it into bite-size pieces.

3. 3

   Step 3

   Once heated, add the onion, garlic and carrot. Stir-fry for 5-7 minutes.

4. 4

   Step 4

   When the onion turns translucent, add the beef and cook for 8-10 minutes. Stirring from time to time.

5. 5

   Step 5

   Next, once the beef is cooked, add the rice with the broth, turmeric and salt.

6. 6

   Step 6

   Turn up the heat and bring to the boiling point. Once boiling, lower to medium heat for cooking.

7. 7

   Step 7

   Stir from time to time until the liquid is completely reduced. Next, remove from the heat.

8. 8

   Step 8

   Serve the stew on a plate. Season to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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