This winter stew, in which cubed beef meets leek, gains a light yet hearty consistency with olive oil and rice. Servable warm or cold, this recipe is one of winter's practical main dishes.
Sauté the cubed beef in olive oil until its liquid evaporates and it takes on a light color.
Add the finely chopped onion and carrot and sauté together for a few minutes.
Add the washed leek and stir until it softens slightly.
Add the rice and hot water along with the salt, then cook covered over low heat.
Important: After chopping the leeks, wash them thoroughly in plenty of water — soil can get between the layers. Caution: Adding the rice late lengthens the cooking time; add it once the leek starts to soften.
Adding a bit more olive oil at the end of the dish gives a glossy look and a refreshing taste when served on the plate.
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