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Vivi’s Beef, Tomato, Okra & Corn Stew

Vivi’s Beef Tomato, Okra & Corn Stew

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Main Course, Soup
Servings 4

Ingredients

  • 3 tbs. vegetable oil
  • 1 medium yellow onion; diced
  • 1 small bell pepper; seeded and diced
  • 4 cloves garlic; crushed
  • 1 1/2 lbs cubed beef stew meat
  • 2 tsp. beef seasoning
  • 1/2 tsp. cumin
  • 1 tbs. cider vinegar
  • 1 14.5 oz. can beef broth
  • 2 4 oz. cans sliced mushrooms (drained)
  • 1 15 oz. can petite diced tomatoes
  • 2 14.5 oz. cans Margaret Holmes Tomatoes, Okra and Corn
  • 1 bay leaf
  • 2 cups cooked white rice for serving

Instructions

  • Heat oil in a large (heavy) stock pot (or Dutch oven).
  • Add onion, bell pepper and garlic; sauté for 5 minutes on low heat then turn heat to high. Sprinkle beef cubes with seasoning and cumin; transfer to stockpot and sauté (stirring frequently) until browned.
  • Turn heat to medium then stir in vinegar, broth, drained mushrooms, diced tomatoes (with juice) and Margaret Holmes Tomatoes, Okra and Corn. Stir well, add bay leaf then cover.
  • Simmer on low for 40 minutes (or until beef is tender). Serve over cooked rice.