Beef Stew on Rice



Beef rump roast
5 medium russet potatoes
3 cups sliced carrots
1/4 cup cilantro
2 cups sliced purple onions
2 cups sliced crimini mushrooms
3 cups Basmati rice
1/2 stick unsalted butter
1 tsp salt
2 tsp coarse ground black pepper

  1. Fill a third of a 9x13 pan with water.
  2. Use a fork to poke holes all over the roast. Then rub it with the salt and pepper and put it in the pan. If you want some additional flavor, drizzle your favorite sauce all over it instead.
  3. Cut the potatoes into 1" cubes and spread them around the roast in the pan.
  4. Slice the carrots, onions, mushrooms, and cilantro and arrange them all around the meat.
  5. Season the vegetables with salt and pepper as well.
  6. Cover the pan with aluminum foil.
  7. Bake the roast at 300 degrees for four hours.
  8. Remove the foil and cook uncovered for an additional 30 minutes.
  9. Boil six cups of water.
  10. When the water begins to boil, add the rice. Then sprinkle in a little salt and olive oil.
  11. Cook the rice for about 20 minutes and remove from heat.
  12. Drain the rice and add butter, salt and pepper to taste.
  13. Remove the roast from the oven.
  14. Serve the meat and vegetables over rice.
Serves 6.