INGREDIENTS

1. Rice
2. 2 pounds Roma tomatoes, blended
3. 1 tablespoon tomato paste
4. 1 ^1/2 pounds stew beef
5. 1 medium onion, chopped
6. 1/2 teaspoon garlic, minced
7. 1/2 teaspoon fresh ginger, blended
8. 1/4 cup vegetable oil
9. Salt, to taste
10. Pepper, to taste

Method:

1. Cook stew beef until tender. Separate beef from stock. Set both aside.
2. Use a large cooking pot over medium heat. Pour in vegetable oil. Add salt and onion. Stir onion while cooking, until translucent. Stir in blended tomatoes and tomato paste. Cook until the liquid in the tomatoes is completely reduced to the consistency of tomato paste and oil.
3. Measure the beef stock. If it is less than 2 1/2 cups, add water to make up the difference. Add the stock to the pot, and cook for about 20 minutes. Add pepper, garlic, ginger, and meat. Cook for about 20 minutes.
4. In a medium saucepan, pour in 5 cups of water. Add 1/4 teaspoon salt. Bring to a boil and add 2 cups rice. Cook for about 40 minutes.
5. Serve stew over rice.