Beef and Potato Stew with Basmati Rice

Mince the garlic and place it into a medium bowl. Discard the stem, pith, and seeds of the green bell pepper. Cut into 1/2-inch dice and add to the bowl with the garlic.

Peel and cut the yellow onion into 1/2-inch dice and add to the bowl. Peel the carrot, slice it in half lengthwise, and cut into 1/2-inch slices; set aside.

Cut red potatoes in half, then cut each half into 4 pieces. Slice pimento stuffed green olives in half lengthwise, then into slivers; hold.

Pat the beef dry with paper towels. Season the cubes with salt and ground black pepper.

Heat olive oil in a large saucepot over medium-high heat. When hot, add the beef and sear on the first side for 2 to 3 minutes.

Stir and continue to cook for 6 to 8 minutes. Transfer the beef to a plate and set aside.

Reduce heat to medium and add garlic, bell pepper, and onion to the same saucepot. Sauté for 5 to 7 minutes, stirring constantly.

Add the tomato sauce, beef bouillon cube, 1 cup of water, bay leaf, and white cooking wine. Stir, increase the heat to high, and bring to a boil. Cook, uncovered, for 5 minutes, stirring occasionally.

While the stew is simmering, bring 1 cup of water and 1 tsp of salt to a boil over high heat in a small saucepot.

Add the basmati rice, stir, and continue to boil for 2 minutes.

Reduce the heat to low, stir, cover the pot, and simmer for 20 to 25 minutes. Remove from heat, fluff the rice, and keep covered until plating.

Add the carrots and potatoes to the stew and cover the pot. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Add beef to the stew, stir, cover the pot, and continue to cook for an additional 15 minutes or until the vegetables are soft. Remove from heat and add the olives; stir. Season with salt and ground black pepper to taste.

Discard the bay leaf. Divide the rice evenly between two bowls. Top with the beef and potato stew. Serve and enjoy.