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Stewed Beef with Rice

Total Time

Prep: 15 min. Cook: 30 min.

Makes

2 servings

“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.

Ingredients

  • 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

Directions

  1. In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer.
  2. 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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