This hearty beef stew is packed with tender meat and flavorful veggies simmered to perfection. Adding rice makes it a complete meal that’s warm and inviting!
I love how easy it is to whip up this stew in one pot. Plus, the rice soaks up all the delicious juices, making every bite comforting and tasty. Perfect for chilly days! 🌧️
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast for a tender stew. It becomes melt-in-your-mouth good after slow cooking. If you’re looking for a leaner option, you can use sirloin, though it might be less tender.
Vegetable Oil: I usually use vegetable oil for frying, but you can also substitute olive oil or canola oil. Each oil brings a subtle flavor, but most importantly, it helps the meat brown nicely.
Beef Broth: Use low-sodium beef broth to control salt levels. If you’re feeling adventurous, beef stock gives an even richer flavor. In a pinch, vegetable broth works as a substitute, but the flavor will change a bit.
Potatoes and Carrots: Feel free to switch up the veggies! Sweet potatoes, parsnips, or even turnips would add a unique twist. For a healthier version, you can leave out the potatoes.
Rice: Long-grain white rice is a staple for this dish. If you prefer whole grains, use brown rice or even quinoa for a different texture. Just remember that cooking times will vary!
What’s the Best Way to Brown the Meat for My Stew?
Browning the meat is key for flavor! Here’s how to do it right:
- Make sure your pot is hot before adding the oil; it helps create that nice crust.
- Don’t overcrowd the pot. If you add too much meat at once, it’ll steam instead of brown.
- Let the meat sit without stirring for a few minutes to develop a good sear, then turn it to brown all sides.
Taking your time here really enhances the stew’s final flavor!
How Can I Ensure the Vegetables Are Perfectly Tender?
To get your veggies just right, follow these tips:
- Add them about 45 minutes before the stew is finished. They need time to cook but you don’t want them mushy!
- Cut them into similar sizes for even cooking—smaller pieces will cook faster than larger.
- Check for tenderness by poking a piece with a fork; if it goes in easily, it’s time to eat!
This way, you’ll have perfectly cooked carrots and potatoes in your hearty beef stew!
Beef Stew with Rice
Ingredients You’ll Need:
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 2 cups long-grain white rice
- 4 cups water (for cooking rice)
How Much Time Will You Need?
This delicious Beef Stew with Rice takes about 15 minutes of prep time and 2 hours of cooking time. You’ll spend some time browning the beef and cooking the stew until everything is tender. The rice cooks separately and takes around 15-18 minutes. Get ready for some savory aromas and a satisfying meal!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes and brown them on all sides for about 5-7 minutes. This step locks in flavors! When browned, remove the beef from the pot and set it aside on a plate.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onion and cook until it’s softened, which should take about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until you can smell that lovely aroma.
3. Mix in the Tomato Paste:
Next, add the tomato paste to the pot, stirring it into the onions and garlic. Let it cook for 1-2 minutes to enhance its flavor, mixing it well.
4. Add Ingredients for Stew:
Return the browned beef to the pot and pour in the beef broth and 1 cup of water. Add in the dried thyme, paprika, bay leaves, and season with salt and pepper. Give everything a good stir to combine.
5. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour. This slow cooking will make the beef tender.
6. Add Vegetables:
After an hour, it’s time to add the carrot and potato chunks to the stew. Cover again and let it simmer for another 45 minutes to 1 hour, or until both the vegetables and beef are nice and tender.
7. Cook the Rice:
While the stew is simmering, rinse the rice under cold water until the water runs clear. In a separate medium saucepan, bring 4 cups of water to a boil. Add the rice, then reduce the heat to low. Cover the saucepan and cook for about 15-18 minutes until the rice is tender and the water has been absorbed.
8. Final Touches:
Once the stew and rice are done, remember to remove the bay leaves from the stew. Taste the stew and adjust the seasoning with salt and pepper if needed. It should be flavorful and comforting!
9. Serve and Enjoy:
To serve, spoon the beef stew into bowls alongside a generous portion of rice. Sprinkle fresh chopped parsley on top for a bright finish. Enjoy your delicious and hearty beef stew with rice!
This dish is perfect for family dinners or cozy nights in. Bon appétit!
Can I Use a Different Type of Meat for the Stew?
Absolutely! While beef stew meat is ideal for its tenderness, you can substitute it with pork or even chicken. Just adjust the cooking times—chicken will cook faster, so add it in later during the simmering stage.
Can I Make This Recipe in a Slow Cooker?
Yes, you can make this stew in a slow cooker! Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
How Long Will Leftovers Last?
Leftover beef stew can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well—just make sure to cool it completely before freezing. It can be stored in the freezer for up to 3 months!
What Can I Serve with This Beef Stew Besides Rice?
This stew pairs wonderfully with a crusty bread, mashed potatoes, or even over a bed of noodles for a different twist. A fresh side salad or steamed vegetables also makes for a great accompaniment!
