1 tablespoon vegetable oil
1 pound beef stew meat, cut into 1 inch chunks
1 package (1 pound) classic coleslaw mix
1 large onion, chopped
1 can (28 ounces) crushed tomatoes in puree
2 cans (14.5 ounces each) beef broth
1 cup water
½ cup packed light-brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/3 cup long-grain white rice
Heat the oil in a 6-quart pot over medium heat. Add beef; sauté until browned, about 6 minutes. Add coleslaw mix and onion; cook, covered, 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt.
Bring to boiling. Add rice; reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender. Spoon into soup bowls.
Makes: 8 servings
Prep: 15 minutes
Cook: 55 minutes