Today is Father's Day. A church holiday here in Germany. As a family we had a stew traditional on this day. Often after a bicycle tour.
This time no bicycle, but a stew. The more vegetables you can put in the soup, the more leftovers you can enjoy for the next days. The stew gets even better after reheating it.
Beside the traditional used soup veggies here in Germany: such as carrots, root celeriac, leek and parsley, I added a red long pepper and a portobello mushroom together with a red onion and some garlic to the soup.
After browning the 500 g of ground beef, it was seasoned with salt and pepper and 1 Birdseye chili and 1 bay leaf, lovage and celery leaves.
The stock was homemade last week.
The 1 1/3 cup of longgrain rice comes in aftet the stew cooked for 5 min.
Then it took 15 min on low heat and the stew was ready to serve. For some more color, a bit of chives and parsley was added.
Plated, the stew only needed 1 tbsp of red Pesto to finish.
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