Spanish · Dinner
Beef and Rice Soup
A Spanish-style soup of braised beef chuck simmered with short-grain rice, tomato, onion, garlic, and smoked paprika until the meat shreds easily. Bay leaf and a splash of sherry vinegar sharpen the broth. Served hot in a bowl with crusty bread alongside, thick, warming, and rustic in character.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
492Calories
32.8gProtein
20.9gFat
42.3gCarbs
6.8gSugar
3.9gFiber
918mgSodium
94mgChol
6.8gSat Fat
805mgPotassium
70mgCalcium
4.2mgIron
2.4mcgVitamin B12
11mgVitamin C
gluten-free
herb-salt
gluten-free
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes and pat dry with paper towel so it sears rather than steams.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the beef cubes on all sides, about 5 minutes, until a deep crust forms.
3
Saute
Add the chopped onion, minced garlic, and smoked paprika to the pot and cook over medium heat 3 minutes, stirring, until the onion turns soft.
4
Simmer
Pour in the crushed tomatoes, beef stock, and bay leaf; bring to a boil, then reduce to low, cover, and simmer 75 minutes until beef pulls apart easily.
5
Finish
Stir in the rice, partially cover, and simmer over medium-low heat 15 minutes until grains are tender and broth thickens. Remove bay leaf, stir in sherry vinegar, and season with salt and pepper.
6
Plate
Ladle the soup into a bowl and scatter the chopped parsley over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1/2 cup92g short-grain rice
- 11 onion
- 4 cloves4 cloves garlic
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomatoes
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 2 cup480ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
