• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 lb ground meat
  • 1 onion, chopped in small pieces
  • 1 cube beef buillon
  • 1/2 cup of water
  • 1/2 medium squash, diced
  • 1 red bell pepper, diced
  • 6-7 spargus, tips and stem in 1" pieces
  • ----
  • Cold pressed olive oil and butter
  • 1/2 ts chili mix, cayenne and black pepper each
  • 1/2 ts salt
  • 1/4 ts paprika powder
  • 1/2 ts Herb de Provence mix
  • 1/2 glass of red wine
  • Basmati rice. Measurements: Se below


  • Start up the water for the rice, add the rice and a lid. The rice will be done in 15 minutes+ a few minutes "rest".
  • Fry the hamburger meat while chopping it up in smaller pieces- and the chopped onion together in the pan in heated olive oil and a spoon of butter until the onion turns glassy. Add chili mix, cayenne and black pepper while it is being done.
  • In the meantime, pour water in a large casserolle, add the stock and boil up. Then add the finished beef/oinion mix and turn off the gas.
  • Vegetables: As you now have a heated pan, add some more oil and butter and fry the bell pepper, squash and aspargus together. Sprinkle the herbs over, then the paprika powder, mix well. Give the vegetables a minute or two, then splash some red wine over, let the wine boil away before you pour the vegetable mix over the beef mix.
  • Add the rice. Mix with a fork.
  • Serve.


Actually I was not sure what to call this, however as I use Herb de Provence I guess the French part is spoken for. This beef stew takes 20 minutes to prepare. The recipe is easy to alter

How much rice? Amount: If you are serving 4, then boil amount for 5 according to directions on the package. Don't forget to let the rice rest a few minutes after boiling. This is basically a risotto, so: Plenty of rice. I like basmati as it doesn't turn into porridge that easily.

How much spices? Actually, to taste. I recommend trying my suggestions above before you add more, keeping in mind that the rice will make the finished result a lot less spicy.

Categories: European 
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