Guiso de arroz – rice stew with beef and vegetables

Ingredients for 4 portions

• 600 gBeef chuck, in 2 cm dice
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, chopped
• 2 clovesGarlic, chopped
• 1Carrot, diced
• 400 gCrushed tomatoes
• 1 tspPaprika
• 1Bay leaf
• 1 tspOregano
• 1 lBeef stock, hot
• 400 gPotato
• 300 gPumpkin
• 250 gRice
• 150 gGreen peas

Method

1. Season the beef with salt and pepper and brown it in the oil in a large pot for about 8 minutes.
2. Add the onion, pepper, garlic and carrot and cook for about 8 minutes, until soft.
3. Add the crushed tomatoes, paprika, bay leaf, oregano and half the stock. Cover and simmer over a low heat for 40 minutes.
4. Meanwhile, peel the potatoes and pumpkin and cut them into 2 cm dice.
5. Stir in the potatoes, pumpkin, rice and the rest of the hot stock.
6. Cook, covered, over a low heat for about 18 minutes, stirring now and then, until the rice is tender and the stew is thick but still saucy.
7. Stir in the peas, season with salt and leave to stand, covered, for 5 minutes.

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