Catalan Beef Stew
4 ½ lb. rump roast, cubed
1 large can and one small peeled tomatoes
two large onions
3 cans beef broth
Preheat oven to 325.
Dry beef. Saute in 3TB olive oil. Probably three batches. Place in casserole.
Lower heat. Saute onions in same pan. Remove when browned and add to casserole.
Saute 1 ½ cups rice for 2-3 minutes until milky. Remove and set aside in a bowl.
Add 1 ½ cups vermouth or white wine. Scrape up all meat particles. Add to casserole. Add stock to height of beef.
Add saffron (opt.), 1 tsp. thyme, 1 ½ crumbled bay leaf, salt, and pepper. 2 mashed garlic cloves.
Bring to simmer on top of stove, then place in oven for one hour.
Add tomatoes. Return to oven for 2 hours.
Place casserole on stove top. Raise oven heat to 375. Make sure there are 3 cups liquid. Stir in the rice. Replace in oven for 20 minutes. Do not stir. Remove and let sit on stove top. Just before serving add one cup grated parmesan or gruyere cheese and fold in delicately with fork.
Serve with bread and green salad, perhaps preceded by easy mussels.
Adapted from Julia Child, Mastering the Art of French Cooking.