Do you ever have weeks where you can not get it together? I do! I spent all last week trying to think about what I wanted to cook for dinner this week but I felt blocked. I thumbed through the paper weekly circulars for the grocery stores in my area. There are waaaaay too many if you ask me. I went from only being able to shop at Kroger or Walmart to now having bookoos of grocery stores in the area. But anyway, for whatever reason, I could not get my shopping list done!
You know what they say, “Time waits for no one.” So when 8:00 rolled around on Sunday night and I still had no real plan I wasn’t surprised. But I grabbed a cart and pressed on. I rolled through produce; stopped for some carrots and onions. Then I made my way to the meat section and grabbed some stew beef. Last but not least, I picked up some beef stock and that was it! Dinner for the next few days in ten minutes flat.
Say it with me: T.G.F.S.M. – Thank God For Simple Meals!
This French Onion Beef and Rice dish pulls together with a short list of ingredients. It also doesn’t take a whole five tent circus act to prepare it. It’s thick, hearty, and exploding with beef flavor. Paired with a vegetable and some cornbread – Woo Baby! It’s the business.
- 1-2 lbs stew beef
- 1 tbsp salt
- 1 tbsp pepper + 1 tsp pepper
- ⅔ cup flour
- 3 tbsp vegetable oil
- 2 cups beef stock + 1 ½ cups beef stock
- 1 yellow onion, sliced
- 1 tsp garlic powder
- 1 ½ cup long grain white rice
- 1/2 cup water
- 1 cup matchstick carrots
- 1 can Campbell’s French Onion Condensed soup
- 3 tbsp butter, salted
- Mix flour, pepper, and salt in small bowl; coat stew beef cubes in flour mixture.
- In a skillet or dutch oven, warm 2 tbsp vegetable oil over medium-high heat, and brown stew beef on all sides. (Add remaining vegetable oil to the pan when needed.)
- Place beef, onion, and 2 cups of beef broth into stew pot; let simmer for 30 minutes.
- Add carrots, remaining pepper, garlic powder, rice, french onion soup, water, and 1 ½ cup beef stock to the pot and let simmer for an additional 30 minutes, stirring frequently in order to prevent rice from sticking to the bottom of the pan.
- Add butter to the pot and let cook for an additional five minutes.