Sugar-Free Savory Beef and Rice
Indulge in the hearty comfort of Sugar-Free Savory Beef and Rice, a flavorful one-pot meal that’s both satisfying and simple to prepare. This recipe highlights tender, seared beef cubes simmered in a rich blend of low-sodium beef broth, balsamic vinegar, and aromatic spices like cumin and garlic, delivering maximum flavor without added sugar. Combined with long-grain white rice and vibrant red bell peppers, each bite is packed with wholesome goodness. Ready in just an hour, this dish boasts a perfect balance of savory notes and fragrant freshness, thanks to its finishing touch of chopped parsley. Ideal for a cozy dinner or weeknight meal, this sugar-free recipe is a delectable choice for those seeking wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 cups beef broth, low sodium
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 cup long-grain white rice
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef chunks in a single layer. Brown the beef on all sides for about 6-8 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 2-3 minutes.
Add the diced red bell pepper, salt, black pepper, and ground cumin. Stir to combine and cook for another 2 minutes until the spices are fragrant.
Return the beef to the pot. Pour in the beef broth, balsamic vinegar, and tomato paste. Stir well to incorporate the tomato paste fully.
Bring the mixture to a boil, reduce the heat to low, and cover. Let it simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the rice to the pot. Stir to combine, ensuring all rice is submerged in liquid.
Cover the pot again and simmer for another 18-20 minutes, or until the rice is cooked and tender and most of the liquid is absorbed.
Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the rice to finish cooking.
Fluff the rice with a fork, stir in fresh parsley, and serve hot.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 23.0 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
