Shipwreck

Here is our updated version of the old standby our mothers used to make.
Ingredients:
2 potatoes (russet) - peeled and diced into 1/2 inch cubes
1 pound ground beef
1 tablespoon(s) olive oil
1/2 cup(s) orzo pasta
1 onion - peeled and small diced (Learn How)
2 carrots - peeled and small diced (Learn How)
2 celery stalks - small diced (Learn How)
1 teaspoon(s) tomato paste
1 can(s) diced tomatoes - (14.5 oz.)
1 1/2 cup(s) - chicken stock (brown)
1 tablespoon(s) Worcestershire sauce
1 can(s) red kidney beans - (15 oz.) drained
1 pinch red chile flakes (ground) - to taste
1 pinch salt and pepper - to tastse
1 tablespoon(s) parsley (Italian) - choppped

Steps:

-Preheat the oven to 375 degrees.

-Bring 6-8 cups of water to boil in a saucepan. Blanch the diced potatoes until you can just pierce them with a paring knife; drain and rinse.

-Heat a large saute pan to medium high and then add the ground beef (breaking it up as it goes into the pan).

-Keep stirring the beef to break it up and brown it evenly. Once it is cooked, drain it off in a colander or mesh strainer.

-Wipe out the pan and return it to the heat. Heat the pan up to medium and add the oil.

-Add the orzo and toast it over medium to medium-low heat until golden.

-Add the onions and saute until translucent for a minute. Add the carrots and celery, and saute another minute.

-Add the tomato paste and the diced tomatoes with the juice; cook for another minute.

-Add the chicken stock, worcestershire and kidney beans; stir to mix well. Season with the chile flakes, salt and pepper.

-Combine the drained beef, blanched potatoes, sauteed mixture and parsley together in a casserole dish.

-Cover and bake for 20 minutes at 375 degrees.

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