Recipes – Soups & Stews
1 Tbsp. Vegetable Oil
1 pound beef chuck for stew, cut into 1-inch chunks
1 pkg. (1 lb.) classic coleslaw mix
1 large onion, chopped
1 can (28 oz.) crushed tomatoes in puree
2 cans (14.5 oz. each) beef broth
1-cup water
˝ cup packed brown sugar
1 Tbsp. Fresh lemon juice
1 tsp. Salt
1/3 cup long-grain white rice
Heat oil in 6-quart pot over medium heat. Add beef, sauté until browned, about 6 minutes. Add coleslaw mix and onion; cook, covered, about 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice, and salt.
Bring to a boil. Add rice; reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender.
