Beef Cheek and Mushroom Stew with Tasmanian Saffron Brown Rice

The comfort food continues with a stovetop-to-crockpot concoction made from beef cheeks and mushrooms, sweet potatoes and onions, red wine and tarragon mustard and a homemade beef stock. I served it with baked brown rice scented with Tasmanian saffron. I used to find brown rice fussy until I found Alton Brown’s technique/recipe for baking it, which turns out uniformly cooked brown rice every time.





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