Beef and Rice Casserole Recipe

Beef and bacon make this rice casserole a hearty main dish meal. Use Pinot Noir or Burgundy, or a Cabernet or Merlot in this dish.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Ingredients:

1/2 pound bacon, diced
2 pounds boneless beef chuck
2 onions, halved, sliced
3/4 cup rice, uncooked
1 cup dry red wine
1 1/2 cups beef broth
1 garlic clove, crushed
1/2 teaspoon dried leaf thyme
2 teaspoons chopped parsley
1 cup fresh tomatoes, chopped
1/4 cup grated Parmesan cheese

Instructions:

Preheat oven to 325°.

Cut bacon into 1-inch pieces; fry in skillet until crisp. Remove to paper towels to drain. Place in a large casserole.

Cut meat into cubes; brown in bacon fat. Transfer to casserole, using slotted spoon.

Add onions and rice to remaining fat. Stir until rice begins to color; set aside.

Put wine, consomme, garlic, thyme, and parsley into casserole. Cover; cook 1 hour.

Remove casserole from oven. Skim off excess fat; stir in rice-and-onion mixture and tomatoes; cover. Return to oven another hour; check occasionally to see if extra liquid is required. Before serving, adjust seasoning and stir in cheese.
Serves 4.