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Fresh Vegetable Beef Stew with Saffron Rice - Recipe Video

A simple and easy to understand recipe video shows how to make Fresh Vegetable Beef Stew with Saffron Rice.
Here is a beef stew made with fresh tomatoes. This beef stew is a little different from the ones made with demi-glace sauce or roux, and has a light taste that makes it easy to eat. It goes well with saffron rice, so please try it!
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Cook time

90 minutes

Ingredients
4 servings

  • Saffron Rice
  • Rice
    2 go
  • Water
    as needed
  • Saffron
    1 three finger pinch
  • Salt
    2 three finger pinches
  • Salted butter
    10 g
  • Chuck roll
    300 g
  • (A)Salt
    2 three finger pinches
  • (A)Black pepper
    2 three finger pinches
  • Cake flour (Pastry flour)
    1 tbsp
  • Onion
    1
  • Potato
    150 g
  • Red bell pepper (Paprika)
    1/2
  • Zucchini
    1/2
  • Tomato
    300 g
  • Garlic
    1
  • Broth
  • Water
    300 ml
  • White wine
    2 tbsp
  • Granulated Japanese consomme soup stock
    2 tsp
  • Salt
    1/2 tsp
  • Black pepper
    2 three finger pinches
  • Laurier
    1 sheets
  • Olive oil
    1 tbsp
  • Toppings
  • Powdered cheese
    1 tbsp
  • Parsley
    as needed

How to make

  1. Prepare. Peel the potatoes and remove the eyes. Remove the calyx and seeds from the red bell pepper. Remove the calyx from the tomatoes. Wash the rice and put it in a strainer. Mince the parsley.
  2. 1. We will now make saffron rice. Put the rice in a rice cooker, pour the water until it reaches the scale of 2 (about1 2/3 cup ~ 2 cups), add the saffron and let it soak for about 30 minutes. Add the salt, salted butter and cook, mix in a cutting motion when the rice is cooked.
  3. 2. Cut the onions into 0.4-inch pieces. Cut the potatos into bite-sized pieces.
  4. 3. Chop red bell pepper and zucchini into chunks. Roughly chop the tomatoes.
  5. 4. Mash the garlic with the side of a knife.
  6. 5. Sprinkle ingredient (A) over the chuck roll and cover with cake flour (pastry flour) evenly.
  7. 6. Heat the olive oil and the garlic from Step 4 in a pot over low heat. Once it starts to give off some aroma, add the chuck roll from Step 5 and stir-fry for about 3 minutes until it browns. Add the ingredients from Step 2 and stir-fry the onions in until it becomes wilted.
  8. 7. Add the ingredients from Step 3 over medium heat and fry until all the oil is mixed in well, then add the broth ingredients and heat. Bring to a boil, then cover with a lid and simmer over low heat for about 30 minutes until the chuck roll is cooked through and becomes tender, then remove from the heat.
  9. 8. Put the rice from Step 1 and the food from Step 7 on a plate. Add the topping ingredients and it's done!

Tips for cooking

We used a rice cooker that can cook 5.5 rice cooker cups of rice (1.82lb). When cooking, please be careful not to spill or burn, and keep the capacity below the maximum. You can adjust the amount of salt to your liking. Instead of red bell pepper (paprika) or zucchini, you can make it with vegetables of your choice such as cabbages or eggplants. Besides saffron rice, you can also eat it with white rice or bread.

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