1
Heat olive oil in a non-stick frypan.
2
Sauteed beef, stirring frequently, 4 to 6 minutes or until browned evenly.
3
Reduce heat to low. Add crushed/minced garlic and sauteed for one minute.
4
Stir in tomatoes, tomato paste, wine and rosemary.
5
Cover and simmer 40 to 45 minutes or until beef is tender.
6
Combine chicken stock and water in a saucepan. Bring to a boil.
7
Stir in rice and return to a boil.
8
Reduce heat to low. Cover pan and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Set aside for serving.
9
Serve beef stew over hot cooked rice.