1 1/4 lb. beef round, cut into 1/2-inch cubes
1 C. dry red wine
3 C. water
1 tsp. fresh thyme
1 each bay leaf
1 clove garlic, crushed
2 large onions, sliced
1 1/2 C. brown rice
1 can stewed tomatoes, 14.5 oz.
2 tsp. fresh parsley, chopped
1/2 tsp. saffron, crushed, optional
Pepper, to taste

Preheat oven to 400 degrees. In a nonstick pan, brown the beef cubes on all sides. Place wine, water, crushed garlic, thyme, and bay leaf in a 3 quart covered casserole. Add the browned beef cubes, and cook in the oven for 1 hour in covered casserole. Meanwhile, after removing the beef, add the onions to the same pan, and sauté until lightly browned, about 5 minutes. Add the rice, and stir until lightly browned, about 3 minutes. Add the stewed tomatoes and their liquid. Add pepper to taste. After the beef cubes have cooked for 1 hour, heat the onion, rice, tomato mixture, and add heated mixture to the casserole, making sure that the rice is covered by liquid. Replace in oven and cooked for an additional hour. Check the casserole after 30 minutes to see if any additional liquid is needed. Remove from oven and sprinkle with grated Parmesan cheese, if desired.