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Beef in tomato and pepper sauce with rice

Name: Beef in tomato and pepper sauce with rice
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Stewing beef (3 cm cubes); 200 g Rice (dry); 800 g Tomato; 400 g Red pepper; 150 g Onion; 9 g Garlic (3 cloves); 50 g Extra virgin olive oil (20 g sauce, 20 g meat and 10 g rice); 750 g Water (300 ml stew and 450 ml rice); 1 g Thyme; 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time2 h 5 min Preparation and possible waiting 25 min · Cooking 1 h 40 min

Preparation and possible waiting: 25 min · Cooking: 1 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender beef in tomato and red pepper sauce, served with garlic rice.

Jump to steps

25 minpreparation and possible waiting

1 h 40 mincooking

4servings

3.107 kcalwhole recipe

777 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 5 min Preparation and possible waiting 25 min · Cooking 1 h 40 min

Preparation and possible waiting: 25 min · Cooking: 1 h 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 27 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

Pressure cookerCasseroleBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in ironHigh in vitamin C

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the onion and two garlic cloves and soften in 20 g oil for 10 minutes. Chop the tomatoes and deseeded red peppers.
Add, season lightly and cook for 25 minutes, stirring. Blend with a hand blender.
Season the beef with salt, pepper and thyme. Brown in two batches in the open pressure cooker with 20 g oil.
Return all the meat, add 300 ml water and thoroughly Deglaze (loosen the browned juices stuck to the pan) the base. Add the tomato sauce and mix.
Check the cooker’s minimum liquid and maximum fill levels. Cook for 30–35 minutes from reaching pressure; release naturally before opening.
The meat should yield when pierced; if still firm, cook for another 10 minutes. Reduce uncovered if the sauce is too thin.
While the beef cooks, lightly brown the final garlic clove in 10 g oil in a saucepan. Add the rice, stir for one minute and pour in the remaining 450 ml water with a pinch of salt.
Cover and cook over low heat for 18 minutes or the packet time, then rest for 5 minutes. Serve with the beef and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.