This Beef Stew with Tomatoes (西紅柿燉牛肉) recipe is dedicated to friends who like to eat beef stew. At that time, I needed a way to consume our family of canned tomatoes. I immediately thought that I could make Beef Stew with Tomatoes (西紅柿燉牛肉). The addition of tomato gives this dish a richer flavor on the palate, so I love it very much, you can try it!
Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 8 medium carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 2 medium potatoes, peeled and cubed
- 2 cups water
- 1/2 cup uncooked long grain rice
- 3 teaspoons salt
- 1 teaspoon pepper
Cooking Follow Me
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
- Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Test Kitchen Tips
Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.Depending on your region, sweet onions may only be available during the warmer months of the year. You can use regular yellow onion in the soup recipe.
Nutrition Facts
1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.
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