Cooking Index - Cooking Recipes & IdeasBarcelona Beef Stew Recipe - Cooking Index

Barcelona Beef Stew

Cuisine: Jewish
Type: Meat
Courses: Main Course, Soup
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozRump steak
6   Bacon
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlPepper
3   Onions - sliced
1 cup 160g / 5.6ozUncooked rice
1 cup 237mlDry white wine
2 cups 474mlBeef stock
1   Bay leaf - finely crushed
1/2 teaspoon 2.5mlThyme
2   Garlic - crushed
1/4 teaspoon 1.3mlSaffron
1 1/2 cups 93g / 3.3ozTomatoes - 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.

Chile Pepper Fever: Mine's Hotter Than Yours


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