Savory Beef Hash with Rice
I was compelled to use my new cast iron pot. Look how cute it looks on my black stove:
I have a book of one-pot recipes that I handed to Steve to peruse through and he liked the look of the Savory Beef. We ended up mixing it with Minute Rice, mostly to use up the box. The recipe is simple and quite economical:
- 500g lean ground beef (Gillian – ground turkey would also be excellent)
- 1 onion, diced
- 1 green pepper, diced (I added ½ a jalepeño for extra flavour)
- jar of diced tomatoes (about 500mL)
- 2 tsp fresh chopped thyme (or 1 tsp dry)
- 1½ cups stock
- ½ cup each: frozen corn and sweet peas
- Cooked rice, or parboiled to stir in before serving
Heat the beautiful Dutch Oven (or a large saucepan with 1 tsp of olive oil) and brown the meat. It just needs to be browned, not fully done. Drain off any excess fat – but don’t loose it all out of the pot; it was difficult to judge how far to tip the new pot and we lost some 🙁
Add the onion and pepper, tomatoes and thyme. Pour in the stock and bring to a boil. I also tossed in some left over tomato sauce. Cover, reduce heat and simmer for about 45 minutes. Stir occasionally. Add corn and peas and heat through, about 5 minutes. This is what it looks like once it’s close to done:
Serve over rice and garnish with a sprig thyme. Another possibility is to stir in ½ cup of parboiled rice in the leftovers to soak up the extra liquid. For good measure, I added another cup and the corresponding liquid finish off the box. Including the rice, I expect we’ll get 12 cups (or 8 servings) out of this recipe.
