Beef stew with rice
Description
Stifado is practically prepared in one pot—simply gradually add and sauté all the ingredients. Quince adds a fresh, tangy note and perfectly stimulates the appetite. Let's try it
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash and peel the vegetables. Rinse the beef under cold water, dry it, and remove the films and tendons.
- 2
Step 2
Slice the leek into rings, sauté in hot oil. Remove from the skillet and place into a heatproof pot. Or, like I did, into the multicooker bowl.
- 3
Step 3
Cut the beef into 3 cm pieces. In the remaining heated oil, sear the beef pieces until browned. Add the chopped onion and garlic.
- 4
Step 4
Place everything in the multicooker bowl, add chopped parsley, bay leaf, allspice, and cinnamon. Bring to a boil using the "Baking" mode. Then pour in the wine and add the tomatoes in their own juice. Slightly press down the tomatoes. Cook for 4 hours using the "Stewing" mode.
- 5
Step 5
Rinse the rice in several changes of water, cover with clean cold water, and cook until done; then drain in a colander. Peel the quince and slice it into pieces.
- 6
Step 6
Add quince slices one hour before the end of cooking.
- 7
Step 7
Serve stifado hot with rice and quince.