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Stewed Beef with Rice

“When you come in cold and shivery from outside, count on this wonderful stew to warm you through,” says Donna Cline in Pensacola, Florida. “The tangy flavor is a nice change from traditional beef stew.” Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    2 servings


  • 1 small onion, chopped
  • 1 small garlic clove, minced
  • 1 tablespoon canola oil
  • 1 beef flank steak (3/4 pound), cut into small pieces
  • 2/3 cup tomato sauce
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • Dash pepper
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 cups hot cooked rice


  • In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer.
  • Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.

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Average Rating:
  • MGEB
    Nov 13, 2013

    I just made this for dinner. We do not care for olives in this house so I added quartered mushrooms and some chunks of carrot. I also used stewing steak pieces. It was delicious and I will be using the leftovers in a small pie tomorrow. Steak was tender and not chewy.

  • memaaa
    Mar 19, 2012

    Only change I made was adding a couple teaspoons of sugar to counter the acid of tomatoes. My family liked it lots.

  • jenjerry
    Dec 12, 2011

    I don't care for traditional beef stew at all but this is awesome! A new family favorite!

  • ladymer
    Dec 9, 2007

    No comment left

  • jamesandannie
    Dec 1, 2007

    No comment left