July 23, 2012

Beef stew, rice, and vegetables

Food doesn't have to be fancy to be good!


BEEF STEW, RICE, AND VEGETABLES
servings: 5 / time: 1 hour (Click here to see this recipe in Portuguese)

Ingredients

Stew
2 pounds sirloin cut into cubes
4 crushed garlic cloves
1 tbs. vinegar
1 tbs. canola oil
salt and pepper to taste
1 onion, finely chopped
½ cup dry red wine (optional)
1 teaspoon wheat flour
1 teaspoon butter

Rice
2 cups rice
4 cups water
3 minced garlic cloves
½ chopped onion
1 tablespoon canola or olive oil
salt (about 1 teaspoon)

Vegetables
2 carrots cut into strips
20-25 stalks of asparagus
20 cherry tomatoes, halved
1 tbs olive oil
salt to taste

Directions
Stew
1 – Season meat with salt, pepper, vinegar and garlic.
2 – In a saucepan, heat the oil and add meat to fry. Leave for about 3 minutes, stir and cook for 3 more minutes.
3 – Add onion.
4 – Once onion is cooked and has released water, put wine (or ½ cup of water) and flour. Stir constantly to avoid lumps, for about 5 minutes. Should form a creamy broth.
5 – Add butter and mix well. Cook over low heat for 15 minutes.

Rice
1 – Fry onion and garlic in oil.
2 – Add rice and salt and mix well.
3 – Put water and let cook over high heat until the liquid has almost evaporated completely (about 15 minutes).
4 – Cover the pan, lower the heat to low and let simmer until rice is soft and dry.

Vegetables
Cook carrots and asparagus until they are al dente (it can be steaming or in a pot with water). In a bowl, place carrots, asparagus and tomatoes and season with salt and olive oil. Mix well and serve.

Tips and Options
  • Add parsley and/or green onions to the meat.
  • Use other types of vegetables.
  • Instead of salt, use beef broth to prepare the rice (2 cups broth + 2 cups water).
  • Serve with beans and lettuce salad.

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