Beef Cubes and Rice

This hearty meal of tender beef chunks, rice, and mushrooms goes together quick and is full of flavor.

Instead of buying beef stew meat, buy a roast and cut it up yourself.  You can save money that way and have the meat pieces the size that you want.

Ingredients

3 Tbs. olive oil
3 Tbs. butter
2 lbs. beef roast, cut into bite size pieces
salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. cumin
1 onion, chopped
1 sweet bell pepper, diced
3 garlic cloves, minced
1/4 c. flour
5 1/2 c. beef broth
1 Tbs. Worcestershire sauce
2 (6 oz.) packages long grain and wild rice mix
1 (8 oz.) can sliced mushrooms, drained

 Directions

In a heavy cast iron skillet or cast iron Dutch oven, heat the olive oil and butter together over medium heat. 

Season the beef cubes with salt and pepper, Italian seasoning and cumin.

Place the flour in a shallow bowl or pan.  Dredge the seasoned beef pieces in the flour.  

Brown the beef in the hot oil and butter, stirring and turning often, so all sides are browned.

Add onions, bell pepper and garlic.  Cook for about 5 minutes, stirring frequently to keep them from burning.

 Pour the beef broth into the pot, scraping the bottom of the skillet or Dutch oven to remove the flavorful browned bits stuck on the bottom. 

Add Worcestershire sauce, rice, the flavor packets found in the boxes of rice and mushrooms.  Stir until the seasoning is completely mixed in. Bring to a boil, then turn the heat to low. Cover and simmer until the beef is tender and the rice has absorbed the liquid.  This can take about 60 to 30 minutes. 

If you are working and want a meal to come home to, place the Dutch oven in the oven set at 175° or in a slow cooker set on low.  Cook for 8 hours or more. 

Serve and enjoy.