As with any long-simmered dish, this hearty stew tastes even better the second or third day after it’s prepared.
2 tablespoons olive oil
2 pounds sirloin roast, cubed
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons unsalted butter
1 yellow onion, diced
2 carrots, peeled and diced
1 1/2 pounds Yukon gold potatoes, cubed
3 garlic cloves, minced
2 tablespoons tomato paste
11/2 cups long-grain basmati rice
1 sprig of thyme
2 bay leaves
1 sprig of sage
4 cups low sodium beef broth
4 cups water
12 ounces frozen corn
Preheat a large pot or Dutch oven over medium-high heat. Add the olive oil, followed by the roast cubes. Try to evenly spread the cubes out. Season with salt and pepper, and brown on each side for about 2 minutes. Remove, and set aside.
Add the butter, followed by the onions, carrots, potatoes and garlic. Sauté for about 7 minutes, or until the onions are translucent. Add the tomato paste and rice, and stir until the rice is slightly translucent, about 5 minutes.
Return the beef cubes, and add in the fresh herbs (tie together with food-safe twine, or in a small piece of cheese cloth), water and beef broth. Reduce heat to medium-low, and let simmer for about an hour, stirring occasionally.
Remove the fresh herbs and add in the corn. Once the corn is heated through, serve immediately.