Barcelona Beef Stew

Recipe Ingredients

2 lbs	908g / 32oz	Rump steak
6		Bacon
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
3		Onions - sliced
1 cup	160g / 5.6oz	Uncooked rice
1 cup	237ml	Dry white wine
2 cups	474ml	Beef stock
1		Bay leaf - finely crushed
1/2 teaspoon	2.5ml	Thyme
2		Garlic - crushed
1/4 teaspoon	1.3ml	Saffron
1 1/2 cups	93g / 3.3oz	Tomatoes - peeled and chopped

Recipe Instructions

Recipe by: Wonderful Ways to Prepare Stews and Casseroles

1. Cut the beef into pieces about 1 inch thick and 2 inches square.

2. Cook the bacon in a frying pan until crisp. Drain and put into a casserole dish.

3. Brown the meat in the bacon fat. When browned put into the casserole dish with the bacon. Sprinkle with salt and pepper.

4. In the fat remaining in the frying pan, saute the onions for 5 minutes. Add to the meat.

5. In the fat remaining in the frying pan, add the rice. Cook over medium heat, stirring constantly until the rice is lightly browned. Remove rice and reserve.

6. Add the wine to the frying pan, bring to a boil, scraping any brown particles from the bottom. Add to the meat with the stock, bay leaf, thyme, garlic and saffron.

7. Cover and bake in a 325F oven for 1 hour. Add the tomatoes, recover and bake for another 1 1/2 hours.

8. Place the casserole dish over direct heat. Lightly stir in the rice.

Cover and cook over a low heat for 20 minutes or until rice is tender. Add more boiling water if necessary.

Source:
Chile Pepper Fever: Mine's Hotter Than Yours

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