Beef and Rice Casserole Recipe

• 1/2 pound Bacon Slices
• 2 pounds Boneless Beef Chuck
• 2 Onions, peel & slice
• 3/4 cup Rice, uncooked
• 1 cup Dry Red Wine
• 1 1/2 cups Beef Consomme
• 1 Garlic Clove, crushed
• 1 Sprig Fresh Thyme or 1/2 teaspoon Dried Thyme
• 1 teaspoon Parsley, chopped
• 1/4 teaspoon Saffron
• 1 cup Fresh Tomatoes, chopped
• 1/4 cup Parmesan Cheese, grated

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, parsley, and saffron 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.