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What's for dinner?! Savory Beef and Rice Casserole

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Friday, January 21, 2011

What's for dinner?! Savory Beef and Rice Casserole

Well, one thing i know for sure that i want to do on this thing is share recipes.  I've always loved cooking from the time i did it in a Suzy Bake Oven to when i cooked in a restaurant for about a year, all the way to now...i love to cook, and that's probably because i love to eat!  And due to the following confession, you can know that you will never find a recipe on here that is anything less than amazing.

I am too proud to suggest something that doesn't knock your socks off.  I know, I know...pride comes before a fall, and i promise I've had a fall or 2 in the kitchen, but it's been awhile.  And now that i just said that, I'm sure reheating leftovers tonight will somehow go horribly south!

And as soon as i get a better handle on how to handle this blogging format, I'm going to make a recipe's tab, but for now this will have to do.

Isn't there something about a cold chilly day that makes your mouth just beg you to make "Comfort Food?!"  I just made this recipe last week, so I'm not back around to it yet, but this is one of my all time favorites!  It's easy but does take a couple of hours cooking time, so keep that in mind. Usually i make it during afternoon naps and when it's done i just leave it in the oven on warm til supper time.  And let me tell you, unless your husband is a vegan, i haven't met a man yet who doesn't salivate at just the smell of this dish! It's a keeper for sure!  It is SO delish...you have to try it!!!


Savory Beef and Rice Casserole
3 lbs sirloin tips (i personally use whatever roast is on sale and have the butcher chop it into chunks)
12 slices bacon
2 lg onions sliced
1 c. raw rice (i prefer brown b/c it's tastier and better for you)
1 c. dry red wine
2 c. beef consomme (i usually do a little over 1 c rice and use 2 full cans consomme)
1 garlic clove minced
1/2 tsp thyme
1 tsp chopped parsley
bay leaf
15 oz can diced tomatoes
1 c. Parmesan cheese

Cook bacon in large pan, crumble and put in bottom of large casserole dish or dutch oven (i use a LeCrueset dutch oven and it's perfect.) Pour off about 1/2 of bacon drippings and then brown beef chunks. (i learned from the movie Julie and Julia that the beef browns better if you dry it off... it makes a huge difference!) Remove browned beef to casserole dish on top of bacon. In same pan (with beef juices and bacon grease) brown onions, then add rice til lightly browned as well. Add tomatoes at the end and set aside (removed from heat) for later use. To casserole dish add wine, consomme, garlic, thyme, parsley, and bay leaf. Cook covered 1 hour on 325. After that time is up, then add the rice mixture and cook another hour. Sprinkle with cheese the last 5 minutes. Serve and enjoy! This is truly a favorite and makes your whole house smell so savory and delicious!

Bon Apetit friends!

- Logan

PS. This recipe does make enough for company or leftovers...and if you don't like either of those (leftovers or company) , then freeze it...reheats well too!

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8 Comments:

At January 21, 2011 at 3:01 PM , Blogger Ginger said...

Ooooo. Logan, this looks incredible! Thanks so much for posting it. :)

Just checked out your blog. Looks like a great start! I look forward to additional posts.

 
At January 21, 2011 at 3:11 PM , Blogger Logan said...

become a follower? It's fun to know who's keeping up with me!

 
At January 21, 2011 at 4:37 PM , Blogger HHoward said...

Hey Logan - What size LeCrueset pot to you have? I am about to bite the bullet and have been trying to decide which size to get!

 
At January 21, 2011 at 8:20 PM , Blogger Amy said...

Logana! Loving your blog already! I remember those days of you cooking at Bistro Europa and us making a lovely dinner for two fellows from the Stop to Smell the Rosemary cookbook! I am excited to have access to more of your great recipes! So glad you have decided to blog!

 
At January 21, 2011 at 10:55 PM , Blogger Logan said...

Heather, I checked my pot and it says 27 on it...it's an oval shaped one and i think it's probably about 4 1/2qts. If you don't want to drop the cash on a Le Crueset (mine was actually a gift) then check out like Marshalls and see what they have there, the one here always has lots of dutch ovens to choose from...just make sure it's a good heavy one!

Amy, I'm glad you're enjoying it! I remember those fun days too...and don't you worry, there WILL be a blog post about that cookbook one of these days too!

 
At January 22, 2011 at 9:38 PM , Blogger AA said...

Logan, great blog!! Congrats! I'm a follower and going to try this recipe very soon!!

 
At February 21, 2011 at 2:00 PM , Blogger Ginger said...

Yum! Really enjoyed this recipe when we tried it. :) I'm making Beef Daube Provencal tonight (which is prepared in a similar way), so it reminded me that I had forgotten to post on here after trying your yummy recipe!

Love love love the blog, Logan! such a fun mix of cooking, style, humor, decorating, life...fantastic!

 
At February 22, 2011 at 1:26 PM , Blogger Logan said...

Ginger, thanks for the kind words. And I have to say...the Beef Daube Provencal sounds WAY fancier than my "beef and rice casserole." I'm gonna have to think of a fancy name for it!

 

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