Stew with vermicelli rice

You can never have too many good beef stew recipes. Adding broken vermicelli noodles to the rice adds a bit of lightness and texture.

Stew with vermicelli rice Credit: One World Kitchen

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• 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

Vermicelli rice

• 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

Instructions

1. Heat oil in pan. Add onion and garlic and cook until softened. Add beef and stir until meat has browned.
2. Add tomato paste, lemon juice, 1 teaspoon 7-spice powder, and salt, stirring to combine.
3. Pour in stock. Add carrots and peas. Bring to a boil, then down to a simmer. Cook for 20 minutes.
4. 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.
5.  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.

Note: 

● 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.

Cook's Notes

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.