Beef and Rice Soup

Beef Soup Meat Instructions

• Select the chuck roast based on your liking.  Look for even marbling. I don’t like a lot of fat on my beef in stew or soup so I trim it, and I look for pieces where the veins of fat are very definable so they are easier to trim away, but don’t throw them, they are valuable pieces that I will show you how to use Cooking With Fat.

  First, we’ll trim the beef and cut it into large cubes from 1-2 inches each.  Nothing fancy just give them all an even size cut. Don’t cut them too small though or they will fall apart and all you will be able to make is chipped beef.  It would still be delicious but your choice of usage would start to narrow. 

  Whether you are using a Ninja Foodi or a Dutch oven, saute the onions in the beef fat.  Add the garlic but be careful not to burn the garlic.  Sautee until garlic is lightly golden.

  Add wine and simmer this mixture until the wine is reduced by about half.

  In a separate 12-inch cast iron pan, melt 4 oz of beef fat on medium-high.   

  Then add the beef to the hot pan and brown on all sides.

  Add browned beef and seasonings to the Foodi or Dutch Oven

  *Wine usage:  The use of wine is optional and adds a great flavor to the meat, but you can simply omit the wine and this step, and replace it with 1 cup of water.

  Foodi Method

  On the Foodi, put the pressure cooking lid on, lock it into place, and turn the steam valve to close.  Select pressure cook, set the time to 45 minutes, and hit the Start button. When the 45 minutes is over let the Foodi go on a slow-release for 15 minutes.  When 15 minutes pass,  move the steam valve to release and quickly let the rest of the steam out before opening the lid. DO NOT OPEN LID until all steam has been released and the red pop-up release indicator has dropped.

  Remove the insert pot from the Foodi and let it cool on the stove or rack. 

  Dutch Oven Method

  Preheat the oven to 350 F.

  Cook for 1 hour and reduce oven to 275 and cook for 3 additional hours.

   
• Measure long-grain white rice into a mixing bowl.

  Under running cold water stir the rice with your hand while the bowl fills with water.  Stir continuously in one direction.  The water will be very milky.

  Pour off this water and repeat this process two additional times.  The last time, drain all the water.

  Bring the water to a boil in a pot.

  Add the rice and salt.  Cover the pot, reduce the heat to a low simmer, and cook for 20 minutes.

  At 20 minutes, turn the heat off and let sit for 5 minutes.  Then remove the lid and fluff the rice with a fork.  If serving as an ingredient in a dish such as soup or fried rice, spread it out onto a sheet so it will cool faster and stop cooking.  Then add the cooled rice to your dish.

  You can also use white rice cooked in a rice cooker.  Check out this recipe to see those instructions.
• Bring the beef stock to a boil and then reduce to a simmer.

  Add the carrots and celery and let simmer for 15-20 minutes.

  Add the Beef Soup meat and its broth to the pot and bring to a simmer. 

  Add cooked rice to the pot.

  Then turn off the heat and serve.