White Bean and Beef Stew with Vermicelli Rice
A comforting Mediterranean-style white bean and beef stew simmered with warm spices, vibrant peppers, and a rich tomato broth. Served alongside fragrant, golden vermicelli rice for a hearty and satisfying family meal.
Ingredients for 4 servings
Instructions
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1
Place the dry white beans in a bowl, submerge in plenty of water, cover, and allow to soak overnight.
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2
Drain and rinse the soaked beans, then place in a pot with fresh water and 1/2 tsp cumin. Bring to a boil and cook until tender, then drain and set aside.
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3
In a separate cooking pot, heat 2 tbsp olive oil over medium-high heat. Add the cubed beef and sear until well browned on all sides.
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4
Add the chopped onion and sliced garlic to the browned beef, sautéing for 2 to 3 minutes until softened and fragrant.
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5
Stir in 2 bay leaves, 1/3 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp cumin. Pour in 1/2 cup tomato sauce, mix well, cover, and cook for 5 minutes.
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6
Pour in 700 ml hot water, cover with the lid, and simmer over medium-low heat for 30 minutes until the meat is tender.
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7
Add the cooked white beans, chopped bell peppers, 1/2 tsp salt, and 1/4 tsp sugar to the pot. Cover and simmer over low heat for 10 minutes.
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8
While the stew simmers, melt 1 tbsp butter in a separate saucepan over medium heat. Add the vermicelli and fry, stirring constantly, until golden brown.
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9
Rinse the jasmine rice thoroughly, then add it to the toasted vermicelli along with 2 cups water, 1/2 tsp salt, and 1 tbsp olive oil. Bring to a boil.
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10
Once most of the surface water has absorbed, cover tightly, reduce heat to low, and cook for 20 minutes until the rice is tender and fluffy.
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11
Remove both pots from heat and serve the warm white bean and beef stew alongside the vermicelli rice.
