Greek Beef and Rice Casserole
Ingredients:
- 1200 gBeef Roast, 2 cm cubes
- 3Red Onions, finely chopped
- 1Red Finder Chili, finely chopped
- 80 mlOlive Oil (40 ml are for sautéing the orzo)
- 1Carrot, shredded
- 1Leek, coarsely chopped
- 30 gTomato Paste
- 80 mlRed Wine
- 20 gHoney
- 1.5 lChicken Stock
- 400 ml (1 can)Italian Tomatoes, blended
- 400 gBasmati Rice
- 100 gFeta Cheese, crumpled
- 2Lime, Juice, and Zest for serving
- 4 clovesGarlic, crushed
- 9 gSalt
- 2Cinnamon Sticks, ground
- 2Bay Leaves, ground
- 1 gCumin Seed, ground
- 4 gPepper, ground
- 1 gThyme, ground
- 2 gOregano, ground
Method:
- Preheat oven to 180 ℃ / 350 ℉.
- Place a pot over medium high heat and add 40 ml Oil.
- Add the Onions, and Chili Pepper, lightly season with Salt, Pepper, and Garlic Plus. Sauté 12 minutes stirring frequently, (until nicely caramelized).
- Add Leek, and Carrots, lightly season with Salt, Pepper, and Garlic Plus . Sauté for 10 minutes stirring frequently, (until they caramelize nicely). Add a little more Oil, if necessary. Add Bay Leaves, and Cumin, mix well. Make a well in centre of pot, add a little Oil, then add Tomato Paste. Sauté the Tomato Paste for 2 minutes. Add Garlic, saute for 30 seconds.
- Deglaze the pot with Wine, allow Wine to mostly reduce.
- Place a sauce pan on medium heat add 40 ml Oil, allow to get hot. Add Beef, (careful not to overcrowd the pan), saute for 3 minutes, turn, then saute an additional 3 minutes..
- Add Beef to the Vegetables. Add Honey, 250 ml of the Chicken Stock, Cinnamon Sticks and Tomatoes and stir. Season with Salt, and Pepper. Bring to simmer, then lower heat to low.
- Simmer covered for 1 ½ hours, until the Beef is very soft and the Sauce has thickened. If your sauce is too thick, add a little more Stock.
- Add 800 ml Stock, Oregano, Rosemary, Lime Juice, and Thyme. Add in the Rice, mix well.
- Cover pot and bake for 30 minutes. Remove lid from pot, then bake for another 15 minutes.
- When ready, remove from oven. Sprinkle with Feta Cheese, and Lime Zest.