Stewed Meat with Rice
An appetizing, hearty and simple dish for the whole family - just perfect! Stewed meat with rice partly resembles pilaf in its ingredients and taste. Simmering in tomato juice makes the meat juicy and tender. Cooking it in a skillet is ideal for those who like to cook quickly.
Updated : 08 December, 2025
Easy
About 30 min.
Ingredients
500 grams
Beef
500 milliliters
Water
400 grams
Rice
1
Onion
100 milliliters
Tomato juice
2 tablespoon
Vegetable oil
1 teaspoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You need boneless beef, only the meat. You can change or add the listed spices to your taste. The beef can be replaced with any other type of meat you prefer, but keep in mind that the cooking time, as well as the taste and calories of the dish, will change.
Step 2
Peel the onion. Slice it into half-rings. If you don’t like onion in the finished dish, you can leave the onion whole so that you can easily remove it later.
Step 3
In a skillet over medium heat, heat some vegetable oil. Add the beef and fry, stirring, for 5-7 minutes until browned.
Step 4
Add the onion and fry everything together for another 2-3 minutes. Sprinkle the meat with the spices.
Step 5
Pour in 200 ml of water (about ¾ cup) and the tomato juice. If the juice is very sour, you can add 1/2 teaspoon sugar. Bring everything to a boil, reduce the heat to low and stew the meat for about 30 minutes until the excess liquid evaporates. It’s best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
Step 6
Add the rinsed rice to the meat and level it out. You can use special pilaf rice or regular parboiled rice. I have parboiled golden rice. It keeps its shape well and doesn’t fall apart even with long cooking. If you want to choose rice correctly, it’s worth reading about the subtleties of selecting rice.
Step 7
Pour in the remaining hot water. You may need a little more or a little less than indicated. The water should be 1-1.5 cm (about 1/2 inch) above the rice level.
Step 8
Bring the water to a boil. Stew the rice with the meat over low heat under a lid for 25-30 minutes until done and the liquid has evaporated. The exact time depends on the type of rice, your skillet, and how your stove works. Then remove the skillet from the heat and let the dish stand under the lid for 10 minutes.
Step 9
Spoon the stewed meat with rice onto plates and serve, garnished with fresh herbs. Enjoy!
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