Beef Stew with Garden Tomatoes & Brown Jasmine Rice

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The tomatoes and herbs add wonderful flavor to this stew. Feel free to add other chopped vegetables, such as potatoes, carrots or celery during the last 1/2 hour of simmering.

• 2 pounds beef stew meat or sirloin tip steak, cubed (preferably grass-fed)
• 1 onion, diced
• 2 tablespoon extra virgin olive oil
• stock or water
• 4 to 6 ripe garden tomatoes (or 1 28-ounce can diced tomatoes)
• 2 to 2-1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups cooked brown jasmine rice

Brown ground beef and onions in olive oil over medium-high heat in a large stockpot. Add water to cover, bring to a boil, then cover and simmer until tender (2 hours for stew meat; 1 hour for sirloin tip steak). Add tomatoes and all seasonings. Simmer one-half hour. Add rice. Allow rice to warm. Adjust seasonings, if necessary. Serve with fresh whole-grain bread and a green salad.

© Copyright 2006 by Wardeh Harmon