Shredded Beef Stew with Rice

Ingredients

• Beef150 g
• Rice1 cup (200 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice. Take into account that the cooking time will be different.

2. 2

   Step 2

   Cut the beef lengthwise into small pieces. Put it in a pot and cover with water.

3. 3

   Step 3

   Add a pinch of salt and cook in a pressure pot for about 20 minutes. If you use a common pot, this will take more time.

4. 4

   Step 4

   If you want, you can chop the beef so that you can skip the boiling and shredding step.

5. 5

   Step 5

   Next, check if the beef is tender by sticking a fork in it. Remove and set aside.

6. 6

   Step 6

   Shred using two forks while it's still hot.

7. 7

   Step 7

   At the same time, make a cross cut of about a finger deep at the top of the tomato.

8. 8

   Step 8

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. Next, remove and blend with a some cooking water.

9. 9

   Step 9

   Heat oil in a pan over medium-high heat and add the sauce with the shredded beef and bay leaf. Season with salt and pepper to taste and cook for 8-10 minutes.

10. 10

    Step 10

    Serve the shredded beef stew with rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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