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
- filtered 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
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