BEEF STEW WITH A FRENCH TWIST
Beef Stew With A French Twist
- 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.
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.