Preheat oven to 325.
Cube
3 lbs stew beef into 1.5" cubes
Brown it in fat, a few pieces at a time or in
several T olive oil
and put in a large stew pot using slotted spoon
Slice
1.5c onions (1 large, or 2 medium) onions
Brown them in the same fat, and transfer to stew pot.
Stir
1c white rice
into the remaining fat (or more fat), and set aside.
Deglaze the pan with
1c white wine or dark beer (I prefer the beer)
and pour into stew pot.
Add
2-3 c beef bouillon (I like "better than bouillon" brand)
or enough to cover stew beef almost completely.
Season with
Salt
Pepper
2 cloves crushed garlics
1/2t thyme
1 bay leaf
about 1/2-1t saffron threads (uncrushed)
and bring to a simmer. Then place in over for 1 hour.
Remove from oven and add
1 large can (30 oz) crushed tomatoes
and cook 1.5 - 2 hours more.
Remove from oven, increase oven temp to 375, and adjust until there's 2 - 2.5c liquid in the put. Add
the rice you set aside earlier
and bring to a simmer on the stove, and then finish in the over for 20 minutes.
Remove from oven, and stir in
1 cup grated parmesan (optional).