Hearty Ground Beef Stew Plate with Rice, Salad & Egg

A complete and satisfying meal: savory ground beef stewed with carrots and potatoes, paired with steamed rice, a crisp side salad, and a simple boiled egg perfect for any day of the week.

:𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Beef & Veggie Stew:

250g (½ lb) ground beef

2 small potatoes, peeled and cubed

1 carrot, thickly sliced

1 small onion, diced

1 garlic clove, minced

1 tsp tomato paste (optional)

Salt & pepper to taste

1 tbsp oil

1 cup water or broth

Optional: parsley or cilantro for garnish

For the Plate:

1 cup cooked white rice

1 hard-boiled egg, halved

1 cup lettuce, shredded

1 small tomato, diced

2–3 red onion rings

1 tbsp chopped red cabbage (optional)

Lemon juice or vinegar, olive oil, salt (for salad dressing)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Ground Beef Stew

In a skillet or pot, heat oil. Sauté onion and garlic until fragrant. Add ground beef and brown until cooked through. Add carrots, potatoes, tomato paste, and seasonings. Pour in water/broth and simmer for 20–25 minutes until vegetables are tender and sauce is slightly thickened.

Boil the Egg

Place egg in boiling water, cook for 9–10 minutes, then transfer to ice water. Peel and halve.

Prepare the Salad

Mix lettuce, tomato, onion, and cabbage. Drizzle with lemon/vinegar, olive oil, and a pinch of salt.

Assemble the Plate

Spoon rice onto the plate, add the beef stew, place the egg halves on the side, and top off with the fresh salad.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Kcal: ~600 kcal

Servings: 2