Summary

Ingredients

• 500 g onion (s)
• 1 kg bell pepper (s), red, yellow and green
• 1 kg tomato (s), fresh or canned
• 600 g corned beef
• 200 g rice
• 2 tablespoon butter, or margarine
• water

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Instructions

1. Cut the onions into strips and fry them with the butter in a large saucepan until golden brown.
2. Wash and core the peppers and cut into strips, add to the onions and sauté briefly. Cut the tomatoes into pieces or roughly chop the canned tomatoes and place in the saucepan. Let everything simmer for about 20-30 minutes.
3. In the meantime, cook the rice in plenty of salted water.
4. Cut the corned beef into cubes and add to the vegetable stew about 10 minutes before the end of the cooking time and heat in it, do not boil any more.
5. Serve tomato and pepper stew with rice.
6. You can also cook the rice directly with the vegetables, but then the stew will be thicker.
7. The stew is very easy to prepare and use for a party. Leftovers can be frozen without any problems.