Beef Stew With Tomatoes and Rice

READY IN: 2hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
  • Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
  • Add the meat and cook it till browned.
  • Reduce heat to medium, stir in the onion and brown it slightly.
  • Remove the meat and onion to a large platter.
  • In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
  • Spoon rice into a bowl and set aside.
  • Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
  • Add the wine, stir, then return the meat and onion to the pot.
  • Pour in the stock almost to the height of the meat and salt it lightly.
  • Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
  • Bring to a simmer, cover tightly and simmer slowly for 1 hour.
  • Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
  • Return the liquid to the pot and bring to a boil.
  • Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
  • The rice should be tender and have absorbed almost all the liquid.
  • Taste and correct seasonings.
  • Just before serving, fold in the grated cheese.
  • Serve from the pot.
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