Beef Corn Casserole

• 4 tablespoons vegetable oil
• 18 ounces beef roast not to lean
• 1 cloves garlic peeled and minced
• 2 each onions
• 2 teaspoons paprika
• 1 each sweet red bell peppers
• 1 each green bell peppers
• 9 ounces carrots
• 1 each leeks
• 2 quarts beef stock clear
• 2 cups rice
• 2 cans corn
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 bunch parsley leaves chopped fresh

1. Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes.
2. In the meantime; peel onion and clove and chopped finely.
3. Clean the leek, carrots and the peppers and dice finely.
4. Add the vegetables to meat and saute shortly and pour in the broth.
5. Add the corn and let simmer for another 10 minutes.

vegetable oil, beef, garlic, onions, paprika, sweet red bell peppers, green bell peppers, carrots, leeks, beef stock clear, rice, corn, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/beef-corn-casserole-4691 (may not work)