Beef and Vegetable Ragout with Brown Rice

Dice the beef and finely chop the onion.

Sauté the onion in a little oil, add the meat, and cook until it turns white.

Add the diced carrots, celery, and canned tomatoes.

Pour in a little water, season with salt, pepper, and thyme, and simmer covered until tender (about 45-50 minutes).

Meanwhile, cook the brown rice in salted water.

When the meat is tender and the sauce has thickened, serve with the rice.