YOUR SOLIN GENERATED RECIPE
Braised Beef and Rice with Spring Greens
Tender beef stew meat slow-braised in a savory broth with aromatic garlic and onions, served over fluffy white rice with vibrant, wilted spring greens.
INGREDIENTS
5.5 oz beef stew meat
0.25 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 cup low-sodium beef broth
0.5 cup cooked white rice
2 cup mixed spring greens
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Pat the beef stew meat dry and season evenly with the sea salt and black pepper.
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef to the pot and sear for 5 to 7 minutes, turning occasionally, until a deep brown crust forms on all sides.
Stir in the diced yellow onion and minced garlic, cooking for 3 minutes until the onions soften and become translucent.
Pour in the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender.
Remove the lid and stir in the mixed spring greens, cooking for 1 to 2 minutes until they are just wilted and bright green.
Place the warm cooked white rice in a bowl and top with the braised beef, greens, and a spoonful of the remaining braising liquid.
Garnish with fresh chopped parsley and serve immediately.