Beef Stew with Rice in One Pot

I bought 400 g organic beef goulash at the butcher. Just enough for 2 servings.

I decided to do it all in one pan and let the rice soak up the sauce and all the flavour. Checking my ingredients in the fridge, 1 carrot, a leek and a small piece of Speck (cured pork) was found. A jar of Ayvar and some tomato paste. The basic ingredients for any beef stew are onions, garlic and chili and beef stock.

I used a stock cube this time and a good amoubt of white wine.

The beef was cut in thick chunks. I halved or quarted them. No large chunks in the stew. The speck went in the oil first. After 5 minutes the beef went in. Just seasoned with salt. Since the amount was small, all pieces had contact with the heat. Let them sit undisturbed to brown for 5 minutes, then stir the first time. This way you can easily see the Maillard reaction on the chunks of beef. Let them braise until they are brown all around. Now in with onions and garlic. Then tomato paste and Ayvar. Now in with the veggies.

Wine and stock next. Now season with salt, pepper, paprika, smoked paprika, herbes de Provence. Bring to a boil, reduce the heat to medium low and cover with a lid. Cook for 90 minutes.

Wash the rice and check how much liquid is in the pot. The rice needs the double amount of liquid to cook.

Keep the heat on low and the pan covered and cook 15 to 20 min until the rice has soaked up everything and is done.

Ingredients:

400 g organic beef

60 g Speck

2 tbsp oil

2 yellow onions

4 garlic cloves

1 chili

1 carrot

50 g leek

2 tbsp tomato paste

2 tbsp Ayvar

50 ml white wine

400 ml beef stock

1 1/2 rice cooker cups long grain rice

water

Salt, pepper, paprika, smoked paprika, herbes de Provence