Esther'S Magic Beef Paella

• 4 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 cloves, garlic, diced
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1 carrot, chopped
• 1 leek, chopped
• 1/2 cup green beans, chopped
• 1 cup peas, fresh or frozen
• 1/2 pound shitake or cremini mushrooms (optional)
• 1 1/2 pounds your favorite cut of beef in chunks
• 1 teaspoon saffron threads
• 4 cups Bomba paella rice
• 4 cups water
• 4 cups beef broth

1. Saute onion and garlic in olive oil in large paella pan until transparent and add beef chunks. Fry until meat is browned on both sides, and then lower heat and cook until medium rare.
2. Add peppers and toss until softened, then add carrots.rnLeek, green beans and peas in that order, tossing and sauteing for a minute or more between additions.
3. When veggies and meat look pretty well done, add rice and mix stirring for about three minutes, then add water, broth and saffron. Cook everything at medium heat for about 20 minutes.
4. When the rice is almost ready (still a bit hard) turn off heat, cover and let sit for 10 minutes. Add more water or broth if necessary during cooking.

extra virgin olive oil, onion, garlic, red pepper, green pepper, carrot, green beans, peas, shitake, your favorite, saffron threads, paella rice, water, beef broth

Taken from food52.com/recipes/7223-esther-s-magic-beef-paella (may not work)