You can never have too many good beef stew recipes. Adding broken vermicelli noodles to the rice adds a bit of lightness and texture.
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 650 g stewing beef
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tsp Lebanese 7-spice powder (see note)
- 1 tsp salt
- 2 cups (500 ml) beef stock
- 2 carrots, cut into coins
- 1 cup peas
- Vermicelli rice, to serve (see below)
- Sliced green onion, for garnish
- ½ cup uncooked vermicelli noodles, broken into short pieces
- 1 cup long grain rice, rinsed and drained
- 3 cup (750 ml) water
- 1 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat oil in pan. Add onion and garlic and cook until softened. Add beef and stir until meat has browned.
- Add tomato paste, lemon juice, 1 teaspoon 7-spice powder, and salt, stirring to combine.
- Pour in stock. Add carrots and peas. Bring to a boil, then down to a simmer. Cook for 20 minutes.
- To make the vermicelli rice, add vermicelli pieces to a dry pan and toast a few minutes until golden. Add long grain rice to a pot and pour in water and salt. Bring to a boil, then down to a simmer. Cook 15 minutes, or until rice is tender.
- Once rice is cooked, fold in toasted vermicelli pieces and let rest for 2-3 minutes. Plate stew with vermicelli rice. Garnish with green onion.
● To make the 7-spice powder, mix together 1 tablespoon allspice, 1 tablespoon pepper, 1 tablespoon ground cinnamon, ½ tablespoon ground clove, ½ tablespoon ground fenugreek, ½ tablespoon ground ginger, and ½ tablespoon ground nutmeg in a small bowl. Store in an airtight container for up to two weeks.