Beef and Tomato Rice

Tomato Rice with Slow Cooked Beef is a hearty, comforting dish combining tender chunks of beef with rich tomato-infused rice and a gentle kick of fresh chilli. Slow cooking allows the beef to become wonderfully soft while the tomatoes, herbs and spices create a delicious depth of flavour. Finished with an open tomato and fresh herbs, it makes a satisfying family meal after a long day.

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings Portions

Ingredients

600 g braising beef cut into generous chunks
300 g long-grain rice
1 large onion finely chopped
3 cloves garlic crushed
400 g chopped tomatoes
2 tbsp tomato purée
750 ml beef stock
2 large tomatoes one for the rice and one for garnish
2 medium red chillies thinly sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
salt to taste
freshly ground black pepper to taste
2 tbsp parsley chopped or coriander

Instructions

Brown the beef:

Pat the beef chunks dry with kitchen paper and season them with salt and black pepper.
600 g braising beef, salt, freshly ground black pepper
Heat the olive oil in a large, heavy-based casserole dish over a medium-high heat. Add the beef in batches and brown on all sides. Avoid overcrowding the pan, as the meat will steam rather than brown.
2 tbsp olive oil
Remove the browned beef and set it aside.

Prepare the tomato base:

Reduce the heat to medium and add the chopped onion to the same pan. Cook for 5–7 minutes until softened, stirring occasionally.
1 large onion
Add the garlic and sliced chillies, then cook for another minute. Stir in the tomato purée, smoked paprika, cumin and oregano. Allow everything to cook for a further minute to release the flavours.
2 tbsp tomato purée, 2 medium red chillies, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground cumin, 3 cloves garlic
Add the chopped tomatoes and stir well, scraping any browned pieces from the bottom of the pan.
400 g chopped tomatoes

Slow cook the beef:

Return the browned beef to the casserole dish and pour in the beef stock. Stir everything together and bring the mixture to a gentle simmer.
750 ml beef stock
Cover with a lid and reduce the heat to low. Cook gently for approximately 2–2½ hours, or until the beef is becoming tender.
Check occasionally and stir to prevent anything sticking. Add a little extra hot water if the liquid reduces too much before the beef is ready.

Add the rice:

Once the beef is tender, stir in the rice. Dice one of the fresh tomatoes and add it to the pan.
300 g long-grain rice
Check the amount of liquid. You need enough to cook the rice without leaving the finished dish too wet. Add a little hot water or stock if necessary, bearing in mind that the rice will absorb liquid as it cooks.
Bring the mixture back to a gentle simmer, cover and cook for approximately 15–20 minutes, or until the rice is tender. Cooking time will depend on the type of rice used.
Avoid stirring too often while the rice cooks, as this can make it sticky and break up the beef.

Prepare the tomato garnish:

While the rice finishes cooking, prepare the remaining tomato. Cut it into quarters, leaving the base attached if possible, then gently open it out to create a flower-like shape.
2 large tomatoes
This simple garnish gives the dish a lovely finish and adds a fresh tomato element to the presentation.

Finish and serve:

Once the rice is cooked, remove the casserole from the heat and leave it covered for 5 minutes.
Fluff the rice gently with a fork, taking care not to break up the tender beef chunks. Taste and adjust the seasoning if needed.
Spoon the tomato rice and beef into a large serving dish or individual bowls. Place the opened tomato on top and finish with a sprinkling of freshly chopped parsley or coriander.
2 tbsp parsley
Serve hot and enjoy!

Equipment

Notes

Recipe Tips:

Choose the right beef: Braising steak or chuck steak works particularly well because slow cooking makes it tender and flavourful.

Adjust the chilli: Use one chilli for a milder flavour or two for more heat. Remove the seeds if you prefer a gentler result.

Keep an eye on the liquid: Rice absorbs liquid quickly, so check the pan before adding it. The aim is moist, flavourful rice rather than a watery stew.

Make it ahead: You can slow-cook the beef in the tomato sauce in advance, then reheat it thoroughly and add freshly cooked rice for serving.

Add extra vegetables: Diced red pepper or finely chopped carrots can be added with the onion for extra flavour and texture.

Nutrition