Beef and rice | Imamother

Mrs Bissli

Thu, Aug 23 2012, 2:07 pm

I presume it's two separate dish rather than cooked together? (Otherwise rice would turn mushy...)

Beef stew (this is for 4-6 people, feel free to double)
1 lb cubed beef or shin of beef
2 onions, roughly chopped
3 medium carrots, peeled, cut in chunks
1 parsnip, peeled and cut in chunks
2 large or 3 potatos, peeled, cut in 1/4 or 1/8th
1 cup dry red wine (or dark beer)
1 small tin tomato sauce
1 cube beef or onion soup cube
2 teasp paprika
1/2 cup frozen peas

Rinse meat and pat dry, dredge in flour. In a deep saucepan, heat 1 teasp oil, brown meat all over. Remove meat. In the same pot, sautee vegetables (except for potatos and peas) for 5-8minutes. Add meat, red wine, tomato sauce, crumble soup cube, sprinkle paprika all over. Season with salt & pepper. Cover lid and cook over a low flame for at least 1 hour (the longer the better, if using shin of beef, cooking overnight in a crockpot gives delicious melt-in-your-mouth meat). If gravy looks too thin, either lift the lid and let liquid evapolate, or thicen with small amount of thin flour paste. Add frozen peas and turn off heat, let simmer for another 5minutes.

If you want it sweeter, you can add small amount of apple sauce, apricot jam, brown sugar.

For rice, just follow the instruction on the packet. You can cook a big batch and freeze (reheats best in a microwave).