Baked Beef And Veggies With Rice

• 1 lb lean ground beef
• 1 garlic clove, grated
• salt and pepper, to taste
• 1 onion, chopped
• 1 bell pepper, chopped
• 5 large mushrooms, sliced
• 1 (400 g) can chopped tomatoes
• 1 tablespoon tomato paste (puree)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon red chili pepper, finely minced
• 2 teaspoons brown sugar
• 1/2 cup red wine (beef stock may also be used)
• 1/4 cup cheddar cheese, grated
• 2 cups cooked rice

1. In a large oven-proof fry pan (I use cast iron), brown the beef until no longer pink, about 8-10 minutes. If the beef is really lean, add a little oil to the pan so it doesn't stick.
2. Stir in the grated garlic, salt and pepper.
3. Remove beef with a slotted spoon to a bowl and set aside. Do not drain the pan.
4. Add the onion and pepper to the pan and saute until onion becomes translucent, about 5 minutes. Add mushrooms and continue to cook another 5-7 minutes.
5. In the meantime, mix together the chopped tomatoes, tomato paste, Worcestershire sauce, chili pepper, brown sugar and wine.
6. Return the meat to the pan and mix thoroughly.
7. Add the tomato mixture and stir to combine.
8. Lower heat and let simmer for 5-10 minutes. If mixture seems dry, add some more wine.
9. While mixture is simmering, preheat your oven to 190C/375u0b0F.
10. Put the pan in the oven and bake for 30-40 minutes.
11. Sprinkle the cheese over top and return to oven for a further 5-10 minutes until cheese melts and starts to turn golden.
12. Remove from oven and let sit 5 minutes.
13. Serve over rice.

lean ground beef, garlic, salt, onion, bell pepper, mushrooms, tomatoes, tomato paste, worcestershire sauce, red chili pepper, brown sugar, red wine, cheddar cheese, rice

Taken from www.food.com/recipe/baked-beef-and-veggies-with-rice-242895 (may not work)