How to Cook Delicious Stew Beef and Rice Bowl

Stew Beef and Rice Bowl. The rice is a long-grain rice that doesn't stick together like the rice you might find at a Chinese restaurant. Just as the water begins to boil toss in a dash or two of turmeric and stir for a lovely golden rice. The perfect bed for your eggplant and beef stew.

Stew Beef and Rice Bowl A delicious meal with with a dijon mustard gravy. In Mexico a similar beef stew would be eaten with rice and beans, but I put a healthy spin on the dish, serving it with spicy cauliflower rice. The rice really builds this stew into a complete meal in a cup or bowl. You can have Stew Beef and Rice Bowl using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Stew Beef and Rice Bowl

1. Prepare of Rice.
2. You need 1-1/4 cup of rice.
3. Prepare 3 cups of water.
4. You need 1 teaspoon of pink Himalayan salt.
5. You need 2 tablespoons of butter.
6. You need of Beef.
7. You need 1/4 cup of extra virgin olive oil.
8. You need 2 pounds of beef loin.
9. Prepare As needed of pink Himalayan salt.
10. You need 2 teaspoon of ground black pepper.
11. Prepare of Stew.
12. You need 1 pound of baby carrots.
13. You need 1/2 pound of Yukon gold potatoes.
14. You need 1 of large onion.
15. You need 1 quart of plus 1 cup beef broth.
16. It's 1/4 cup of dijon mustard.
17. Prepare 1 teaspoon of granulated garlic powder.
18. Prepare 1 teaspoon of mustard powder.
19. You need 1 teaspoon of summer savory.
20. You need 1 teaspoon of red wine vinegar.
21. You need of Thickener.
22. It's 1/2 cup of all purpose flour.
23. You need 1/2 cup of beef broth.

This filling stew doesn't need a lot with it. This is an easy meal for dinner. It's perfect for intense work days. This stew thickens up and makes really good leftovers.

Stew Beef and Rice Bowl instructions

1. Melt the butter. Add the rice and coat the rice and fry till lightly browned. Add the salt and water..
2. While the rice cooks, slice the onions. Cook till craters form cover and remove from heat undisturbed for 20 minutes..
3. Slice the beef loin in half, and season with salt and pepper. Heat the olive oil in a pan. Sear the beef seasoned side down..
4. Season the top of beef. Turn the beef after searing for 4 minutes each side. Turn the beef on it's side and add onion and carrots to the pan..
5. Slice the potatoes. Move the beef to a plate. Add the potatoes and beef broth to the carrots..
6. Add the mustard powder, savory, garlic, salt, and pepper. Stir and simmer 7 minutes. Add the dijon mustard and stir in. Slice the beef..
7. Add the beef back into the stew. Mix the flour and broth. Form a paste and pour into the stew..
8. Stir well it's going to thicken a bit. Cook for 15 minutes simmering covered. Stir good add in the red wine vinegar. Simmer 20 minutes covered. Serve the gravy over the rice. I hope you enjoy!!!!.

Lunch for the next day just needs a zap in the microwave.! In a large skillet, saute onion and garlic in oil until tender. Stir in the tomato sauce, vinegar, oregano and pepper. Make sure all the rice is covered with water. If you like this recipe, here are a few of my other favorite supper ideas: Crock Pot Pulled Pork - Perfectly seasoned, tender, juicy pulled pork cooked low and slow in a slow cooker.; Sticky Chicken - Marinated slow-roasted chicken pieces braised in a slightly sweet, tangy sauce.; Fall-Off-The-Bone Baby Back Ribs - Easy, oven-baked ribs cooked low and slow on a bed of onions.