Preparation
- In a large, saucepan, heat the olive oil and add the beef until it gets color on all sides.
- Add the carrots and cook for 3 minutes.
- Then put the onion and continue for 1 more minute.
- Add the tomato paste, spices and chopped tomatoes. Stir well for 2 minutes.
- Deglaze with wine.
- Add 900 ml water, salt and the beef broth and boil all the ingredients together.
- Reduce the temperature and cook for 50 minutes, until the meat is tender and the sauce thickens.
- For the rice boil water in a pot and add salt.
- Add the rice and cook until all fluids are absorbed.