Julia Child's Beef Stew with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 slice Center Cut Bacon3 lbs. bottom round steak - have butcher cut into 2" cubes3 large onions, halved and sliced1C dry white rice1C dry white wine2C beef broth or water + bullionsalt to taste1/4 teaspoon black pepper2 cloves mashed garlic1/2 teaspoon dried thymepinch of saffron (optional)2 bay leaves1 can diced tomatoes, drained (or 1lb. fresh, skinned, seeded and sliced)1C fresh shredded parmesan cheese (4oz by weight)
You will need a heavy skillet and a dutch oven with a lid for this recipe.
Heat the oven to 325
1. In your heavy skillet, cook the bacon slowly until the fat is in the skillet and the bacon is browned, about 8 minutes. Place the bacon in the dutch oven.
2. Dry each piece of meat on a paper towel, and begin to brown in the bacon fat, several pieces at a time in the skillet. Add some spray oil only if necessary. As the pieces get browned on all sides, remove them to the dutch oven.
3. When all meat is browned, add onions to the skillet. Add spray oil if necessary, or a few tablespoons of water if onions begin to burn. Cook until lightly golden, and slightly tender, then layer into the dutch oven.
4. Spray skillet with oil and add rice. Stir to coat the grains, then toast for 2-3 minutes or until milky white and beginning to toast. PLACE RICE IN A SMALL BOWL FOR LATER.
5. Add wine to the skillet and simmer for just about 30 seconds, while scraping up any cooked on bits. Pour into dutch oven.
6. Add broth (should not quite cover the meat) salt to taste, and add seasonings. Bring to a simmer on top of the stove, then place in the oven on the lowest rack. Simmer in the oven for 1 hour.
7. After an hour, remove from the oven and add drained tomatoes. Bring to a simmer on the stove top, cover and return to the oven for another hour.
8. Check meat - it should be nearly fork tender. (if not, return to oven to 30 minutes and check again) Remove from the oven and TURN HEAT UP TO 375.
8 1/2. At this point, I removed the meat with a slotted spoon and roughly shredded it into about 3/4" pieces, then returned it to the pot - to make it easier to measure accurate portions. This was not in the original recipe. Also, you can hold the recipe at this point. Cool then refrigerate overnight, or just hold on the stove top for a couple of hours, before adding the rice and finishing it for dinner. I now return you to your regularly scheduled French Chef.
9. Tilt the casserole and skim off any fat from the surface. Stir in the toasted rice. Bring to a simmer on the stove top, then return to the oven.
10. Allow to simmer in the oven for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.
11. Very gently stir in Parmesan cheese and serve!!
Serving Size: Makes 8 servings, 1C each
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Heat the oven to 325
1. In your heavy skillet, cook the bacon slowly until the fat is in the skillet and the bacon is browned, about 8 minutes. Place the bacon in the dutch oven.
2. Dry each piece of meat on a paper towel, and begin to brown in the bacon fat, several pieces at a time in the skillet. Add some spray oil only if necessary. As the pieces get browned on all sides, remove them to the dutch oven.
3. When all meat is browned, add onions to the skillet. Add spray oil if necessary, or a few tablespoons of water if onions begin to burn. Cook until lightly golden, and slightly tender, then layer into the dutch oven.
4. Spray skillet with oil and add rice. Stir to coat the grains, then toast for 2-3 minutes or until milky white and beginning to toast. PLACE RICE IN A SMALL BOWL FOR LATER.
5. Add wine to the skillet and simmer for just about 30 seconds, while scraping up any cooked on bits. Pour into dutch oven.
6. Add broth (should not quite cover the meat) salt to taste, and add seasonings. Bring to a simmer on top of the stove, then place in the oven on the lowest rack. Simmer in the oven for 1 hour.
7. After an hour, remove from the oven and add drained tomatoes. Bring to a simmer on the stove top, cover and return to the oven for another hour.
8. Check meat - it should be nearly fork tender. (if not, return to oven to 30 minutes and check again) Remove from the oven and TURN HEAT UP TO 375.
8 1/2. At this point, I removed the meat with a slotted spoon and roughly shredded it into about 3/4" pieces, then returned it to the pot - to make it easier to measure accurate portions. This was not in the original recipe. Also, you can hold the recipe at this point. Cool then refrigerate overnight, or just hold on the stove top for a couple of hours, before adding the rice and finishing it for dinner. I now return you to your regularly scheduled French Chef.
9. Tilt the casserole and skim off any fat from the surface. Stir in the toasted rice. Bring to a simmer on the stove top, then return to the oven.
10. Allow to simmer in the oven for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.
11. Very gently stir in Parmesan cheese and serve!!
Serving Size: Makes 8 servings, 1C each
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 412.3
- Total Fat: 9.8 g
- Cholesterol: 105.1 mg
- Sodium: 928.1 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.4 g
- Protein: 45.8 g
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