Crockpot Costa Rican Beef and Vegetable Soup with Yellow Rice

Ingredients:

900g lean beef, cut into 3cm cubes
1 large onion, thinly sliced
120g celery, thinly sliced
3 garlic cloves, minced
1 bay leaf
1 large red bell pepper, de-seeded and cut into thin strips
360ml water
430ml beef stock
l large ear of corn, cut into 2cm thick slices
350g coarsely-shredded cabbage
30g coriander leaves, chopped
salt and black pepper

For the Yellow Rice:
1 tbsp salad oil
1 onion, finely chopped
140g long grain white rice
1/4 tsp ground turmeric
420ml water

Method:

Arrange the beef cubes in a single layer, spaced a little apart, in a shallow baking tin. Place in an oven pre-heated to 220°C and cook until well browned (about 20 minutes).

Meanwhile combine the onion, celery, garlic, bay leaf and bell pepper in a large crockpot then transfer to beef on top when done. Pour a little of the water into the pan, stirring and scraping to dissolve any drippings then pour these into the crockpot. Add the stock and remaining water then cover and cook on low for about 8 hours. Some 15 minutes before the end of the cooking time start making the yellow rice. While the rice is cooking increase the crockpot to high and add the corn. Cover and cook for 5 minutes then add the cabbage, cover and cook again until the cabbage is bright green (about 10 more minutes) then stir-in the coriander and season with salt and black pepper.

For the Yellow Rice: Heat the oil in a 2l pan over medium heat then add the onion and cook, stirring frequently, until the onion is soft but not brown (about 5 minutes). Add the rice an turmeric and fry for 1 minute so the grains get coated in the oil and colour. Add the water and reduce the heat to low. Continue cooking until the rice is tender and the water has been absorbed (about 20 minutes).

To serve, ladle the soup into wide, shallow, bowls and add a generous spoonful of rice to the centre of each bowl. Serve hot.