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Vivi’s Beef Tomato, Okra & Corn Stew

Vivi’s Beef Tomato, Okra & Corn Stew

A classic beef and tomato stew.

4 servings

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

Directions

  1. Heat oil in a large (heavy) stock pot (or Dutch oven).
  2. 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.
  3. 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.
  4. Simmer on low for 40 minutes (or until beef is tender). Serve over cooked rice.

This recipe uses the following products:

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