Rice Beef Stew

How to cook Rich Beef Stew

 Rice Beef Stew

1 tbsp oil

1 tbsp butter

8 oz baby onions, peeled and halved

1 lb 5 oz stewing steak, diced into 1 ½ inch chunks

1 ¼ cup beef stock

2/3 cup red wine

4 tbsp chopped oregano

1 tbsp sugar

1 orange

1 oz porcini or other dried mushrooms

8 oz fresh plum tomatoes

Cooked rice or potatoes, to serve

Heat the oil and butter in a large skillet.  Add the onions and sauté for 5 minutes or until golden.   Remove with a draining spoon, set aside and keep warm. 

Add the beef to the pan and cook, stirring, for 5 minutes or until browned all over.

Return the onions to the skillet and add the stock, wine, oregano, and sugar, stirring to mix well.  Transfer the mixture to an ovenproof casserole dish. 

Pare the peel from the orange and cut it into strips.  Slice the orange flesh into rings.  Add the orange rings and the peel to the casserole.  Cook in a preheated oven, at 350 °F, for 1 ¼ hours.

Soak the porcini mushrooms for 30 minutes in a small bowl containing 4 tablespoons of warm water.

Peel and halve the tomatoes.  Add the tomatoes, porcini mushrooms, and their soaking liquid to the casserole.  Cook for a further 20 minutes until the beef is tender and the juices thickened.  Serve with cooked rice or potatoes. 

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