Beef in tomato and pepper sauce with rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 125 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Stewing beef 3 cm cubes 800 g
- Rice dry 200 g
- Tomato 800 g
- Red pepper 400 g
- Onion 150 g
- Garlic 3 cloves 9 g
- Extra virgin olive oil 20 g sauce, 20 g meat and 10 g rice 50 g
- Water 300 ml stew and 450 ml rice 750 g
- Thyme 1 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 3 g
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Method
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Chop the onion and two garlic cloves and soften in 20 g oil for 10 minutes. Chop the tomatoes and deseeded red peppers. Add, season lightly and cook for 25 minutes, stirring. Blend with a hand blender.
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Season the beef with salt, pepper and thyme. Brown in two batches in the open pressure cooker with 20 g oil. Return all the meat, add 300 ml water and thoroughly deglaze the base. Add the tomato sauce and mix.
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Check the cooker’s minimum liquid and maximum fill levels. Cook for 30–35 minutes from reaching pressure; release naturally before opening. The meat should yield when pierced; if still firm, cook for another 10 minutes. Reduce uncovered if the sauce is too thin.
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While the beef cooks, lightly brown the final garlic clove in 10 g oil in a saucepan. Add the rice, stir for one minute and pour in the remaining 450 ml water with a pinch of salt. Cover and cook over low heat for 18 minutes or the packet time, then rest for 5 minutes. Serve with the beef and parsley.
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