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Costa Rican Beef And Vegetable Soup With Yellow Rice

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Ingredients
  Lean boneless beef chuck 2 Pound, trimmed of fat and cut into 1 1/2-inch cubes
  Onion 1 Large, thinly sliced
  Thinly sliced celery 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced or pressed
  Bay leaf 1
  Red bell pepper 1 Large, seeded and cut into thin, bite-size strips
  Water 1 1⁄2 Cup (24 tbs)
  Canned beef broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Yellow rice 1 Cup (16 tbs)
  Ear of corn 1 Large, cut into 3/4-inch-thick slices
  Coarsely shredded cabbage 4 Cup (64 tbs)
  Loosely packed cilantro leaves 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Arrange beef cubes slightly apart in a single layer in a shallow baking pan.
Bake in a 500° oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2-quart or larger electric slow cooker, combine onion, celery, garlic, bay leaf, and bell pepper.
Transfer browned beef cubes to cooker.
Pour a little of the water into baking pan, stirring to dissolve drippings; then pour into cooker.
Add broth and remaining water.
Cover and cook at low setting until beef is very tender when pierced (about 8 hours).
About 15 minutes before beef is done, prepare Yellow Rice.
While rice is cooking, increase cooker heat setting to high; add corn.
Cover; cook for 5 more minutes.
Add cabbage; cover and cook until cabbage is bright green and both cabbage and corn are tender to bite (8 to 10 more minutes).
Stir in cilantro; season to taste with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of Yellow Rice to each.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
500 Minutes
Ready In: 
510 Minutes
Servings: 
4

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