I do this stew in the rice cooker. It comes out really tender and you don't have to stand over it and watch it. I often put it on when I teach at home and dinner is ready when I am done!Here's how to make it:
Coat 500g beef cubes in 3 tablespoons of Balsamic Vinegar and let sit for 15 mins.
Chop 1 onion, 1 clove of garlic, 1/2 carrot, 1 sweet potato, and place in ricecooker with one can of cut tomatoes. (Don't turn on yet)
Season meat with Salt and Pepper, coat in flour and brown meat in frying pan. Add to rice cooker. Add chopped yellow pepper, shimeji mushrooms, and a 15g packet of mixed grains. Add 2 tsp dried thyme, a bay leaf, 150g packet of tomato puree, salt and pepper then fill the rice cooker with water to the top memory.
Set on 'Brown rice' setting. Some rice cookers only shut off once all the liquid is gone, so check the cooker after 1 hour. If cooking on the normal rice setting then check after 40 minutes. The meat should be tender and vegetables cooked. Add chopped broccoli ten minutes before it is ready, or boil and serve on the side of the plate.
YUM! I will definitely try this one when it is cooler over here. Question? What is the mix grain you add?
ReplyDeleteI had a feeling someone might ask that...I wrote it really fast so people wouldn't notice it but you are clever!! doh...
ReplyDeleteHere they sell little packets of mixed grain/seed that have black/white sesame, poppy seeds, dried split peas, green peas, black bean, wild rice, dried corn, wheat, soba and stuff I don't know the name of....but you can just add 1/4 cup of wild rice instead if you cant get those little packets...! or even just black sesame seeds. I put them in because it makes it interesting.