Melt the butter. Add the rice and coat the rice and fry till lightly browned. Add the salt and water.
While the rice cooks, slice the onions. Cook till craters form cover and remove from heat undisturbed for 20 minutes.
Slice the beef loin in half, and season with salt and pepper. Heat the olive oil in a pan. Sear the beef seasoned side down.
Season the top of beef. Turn the beef after searing for 4 minutes each side. Turn the beef on it's side and add onion and carrots to the pan.
Slice the potatoes. Move the beef to a plate. Add the potatoes and beef broth to the carrots.
Add the mustard powder, savory, garlic, salt, and pepper. Stir and simmer 7 minutes. Add the dijon mustard and stir in. Slice the beef.
Add the beef back into the stew. Mix the flour and broth. Form a paste and pour into the stew.
Stir well it's going to thicken a bit. Cook for 15 minutes simmering covered. Stir good add in the red wine vinegar. Simmer 20 minutes covered. Serve the gravy over the rice. I hope you enjoy!!!!
