Boeuf À La Catalane

Name: Boeuf À La Catalane
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Cuisine: French
Ingredients: 0.25 lb Chunk of streaky bacon; 2 tbsp. Olive oil; 3 lb Lean stewing steak cut into square 2 ½ ins. across and 1 in. thick; 6 oz Sliced onions; 8 oz Clean. unwashed. raw white rice; 0.5 pt Dry white wine or dry white vermouth; 0.75-1 pint Beef stock or beef bouillon; to taste Salt; 0.25 Pepper; 2 cloves Mashed garlic; 0.5 tsp. Thyme; 0.25 tsp. Saffron; 1 Crumbled bay leaf; 1 lb Ripe. red tomatoes. peeled. seeded. juiced. and chopped; 4 oz Grated Swiss or Parmesan cheese

Over a year ago 5,913 views

Prep: 25 mins

Cook: 120 mins

French Main Course

Ingredients

0.25 lb Chunk of streaky bacon
2 tbsp. Olive oil
3 lb Lean stewing steak cut into square 2 ½ ins. across and 1 in. thick
6 oz Sliced onions
8 oz Clean. unwashed. raw white rice
0.5 pt Dry white wine or dry white vermouth
0.75-1 pint Beef stock or beef bouillon
to taste Salt
0.25 Pepper
2 cloves Mashed garlic
0.5 tsp. Thyme
0.25 tsp. Saffron
1 Crumbled bay leaf
1 lb Ripe. red tomatoes. peeled. seeded. juiced. and chopped
4 oz Grated Swiss or Parmesan cheese

Accompaniment

Description

Beef Stew with Rice, Onions, and Tomatoes

Method

1
1. Preheat oven to 325F., Mark 2

2. Remove rind and cut bacon into lardons (1 ½ -inch strips, 3/8 of an inch thick). Simmer in 1 ½ pints of water for 10 minutes. Drain, dry, and brown lightly in oil in the frying pan. Remove with a slotted spoon to the casserole.

3. Dry the meat. Heat fat in frying pan until almost smoking then brown the meat a few pieces at a time Place it when browned in the casserole.

4. Lower heat to moderate, and brown the onions lightly. Remove them with a slotted spoon and add to the casserole.

5. Still in the same fat, stir the rice over moderate heat for 2 to 3 minutes until it turns a milky colour. Scrape into a bowl and leave aside until later.

6. Pour any remaining fat out of the frying pan, add the wine and stir for a moment over heat to dissolve coagulated cooking juices. Pour into the casserole.

7. Add stock or bouillon almost to the top of the meat. Salt lightly. Stir in the pepper, garlic, and herbs. Bring to simmering point on top of the stove, cover tightly, and place in lower part of preheated oven to simmer slowly for 1 hour.

8. Remove casserole from oven. Stir in the tomatoes , bring to simmering point on top of the stove, cover, and return to the oven for an additional 1 ½ to 2 hours of very slow simmering. When the meat is almost fork-tender, remove casserole from oven. Raise oven heat to 375F., Mark 5.

9. Tilt casserole and skim off fat. You should have ¾ to 1 pint of liquid, add more stock or bouillon, or water, if necessary. Stir in the rice. Bring to simmering point on top of stove, cover, and place again in lower part of oven. Regulate heat to keep liquid fully simmering for 20 minutes so that the rice will cook. Do not stir the rice. At the end of this time it should be tender and have absorbed almost all the liquid. Remove from oven and correct seasoning.

(*) May be prepared in advance to this point. Leave aside, cover askew. To reheat, cover casserole and place in a pan of boiling water for about half an hour.

10. Just before serving, delicately fold the cheese with a fork into the hot beef and rice. Serve from the casserole or on a dish.