Topside Stew With Rice Recipes

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

TOPSIDE STEW WITH RICE

Steps:

• Chop the onion, the garlic cloves and the carrots fairly thinly and sauté in the saucepan with a good amount of olive oil.
• Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer.
• Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper.
• Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves.
• Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon), take the lid off to allow to reduce.
• About 10 minutes before the meat is ready (don't worry, it won't overcook), start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan.
• Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added) and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous.
• After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf.
• Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker) sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot.

LEBANESE STEW WITH RICE

Steps:

• In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
• Repeat process with warm water.
• Drain completely, and add just enough HOT water to cover the rice.
• Set rice aside.
• In skillet, heat oil on high.
• Add beef and cook until browned.
• Add cinnamon and onion, saute until onions become brown and transparent.
• Add tomato and garlic, continue heating until garlic begins to cook.
• Transfer to large pot and add canned vegetables, potato, and tomato sauce.
• Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
• Reduce heat to low, set aside,.
• In large sauce pan, combine rice, water, oil and salt.
• Cook on medium for about 10 minutes, or until tender.
• Serve stew over bed of rice, enjoy with pita bread.