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Beef Stew With A French Twist


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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.

Mmmm! Adding this to our menu soon.

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