Beef Stew With Tomatoes And Rice

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 slices bacon (or turkey bacon)
• 1 tablespoon olive oil
• 1 1/2 lbs lean top round steaks, cut into 1-inch cubes
• 1 1/2 cups chopped onions
• 1 cup long grain rice
• 1/2 cup water
• 1/2 cup dry wine
• 3 cups beef stock, as needed
• salt
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1/4 teaspoon pepper
• 2 garlic cloves, crushed
• 1 teaspoon dried thyme
• 1 bay leaf, crumbled
• 1 1/2 cups chopped tomatoes
• 1/2 cup parmesan cheese

Recipe

• 1 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.
• 2 pour off any excess fat from the pot, add the oil and warm it over medium high heat.
• 3 add the meat and cook it till browned.
• 4 reduce heat to medium, stir in the onion and brown it slightly.
• 5 remove the meat and onion to a large platter.
• 6 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).
• 7 spoon rice into a bowl and set aside.
• 8 pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
• 9 add the wine, stir, then return the meat and onion to the pot.
• 10 pour in the stock almost to the height of the meat and salt it lightly.
• 11 add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
• 12 bring to a simmer, cover tightly and simmer slowly for 1 hour.
• 13 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.
• 14 return the liquid to the pot and bring to a boil.
• 15 stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
• 16 the rice should be tender and have absorbed almost all the liquid.
• 17 taste and correct seasonings.
• 18 just before serving, fold in the grated cheese.
• 19 serve from the pot.