Beef Stew (With Rice)

Ingredients

• 2 tbsp oil
• 2 lb beef chuck, cubed
• 1 tsp salt
• to taste Black pepper
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 carrots, chopped
• 2 cups potatoes, chopped
• 1 tsp thyme
• 1 tbsp flour (optional)
• 1 cup cooked rice

Method

1. Brown beef in oil; season. Remove to a bowl.
2. Sauté onion; add garlic; stir in tomato paste 1 minute.
3. Add broth; return beef; add carrots, potatoes, and thyme.
4. Stir in cooked rice before serving.
5. Simmer 1.5–2 hours until tender (thicken with flour slurry if desired).

Notes

Soups taste better the next day—cool quickly and refrigerate.