This beef stew with rice is hearty and fills you up with warmth. Tender pieces of beef are simmered in a tasty broth with veggies, making it comforting and flavorful!
I love how it pairs perfectly with rice, soaking up all those delicious juices. It’s like a warm hug in a bowl on a chilly day! 🌟
Key Ingredients & Substitutions
Beef Stew Meat: Chuck or round cuts work great, but you can use brisket or even stew meat from the butcher. If you’re looking for a leaner option, you could opt for sirloin, though it might not be as tender after cooking.
Vegetable Oil: This is used for browning. You could also use olive oil or canola oil if that’s what you have on hand. My personal go-to is olive oil for its flavor!
Carrots: They’re key for sweetness and texture. You can substitute with parsnips or even sweet potatoes if you want to mix things up!
Beef Broth: Homemade is always best, but store-bought works just as well. For a low-sodium option, you can find broth with less salt. If you need a veggie version, vegetable broth is a great substitute.
Rice: While I love using white rice, you could also try brown rice or even quinoa for a different twist! Just adjust the cooking time accordingly.
How Do You Achieve Perfectly Tender Meat in Beef Stew?
Achieving tender beef in your stew is all about the cooking time and temperature. Cooking the beef slowly and gently allows the connective tissues to break down, resulting in fork-tender meat. Here’s how to do it:
- Start by browning your beef well. This adds flavor!
- After adding the broth and other ingredients, allow the stew to simmer gently. Keep it covered to retain moisture and heat.
- This should be done for at least 1.5 to 2 hours. The key is low and slow cooking.
- Check the beef towards the end. It should break apart easily when tested with a fork.
These steps will ensure you get a delightful, tender beef that elevates your stew to the next level!
Beef Stew with Rice
Ingredients You’ll Need:
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- Salt and black pepper, to taste
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 cups white rice
- 4 cups water (for cooking rice)
- Fresh rosemary or parsley sprig for garnish
How Much Time Will You Need?
This hearty beef stew with rice takes about 15 minutes for preparation and around 1.5 to 2 hours to cook, giving you plenty of time to relax while it simmers. The rice will take about 15-20 minutes to cook as well. Overall, plan for about 2 to 2.5 hours before serving this comforting meal!
Step-by-Step Instructions:
1. Prepare the Rice:
Rinse the rice thoroughly under cold water until the water runs clear. In a medium pot, bring 4 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15-20 minutes. When done, remove it from the heat and keep it covered to let it finish steaming.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides, which should take about 5-7 minutes per batch. Make sure to remove each batch and set it aside when browned.
3. Sauté Aromatics:
After browning the beef, add the chopped onion to the pot and sauté for 3-4 minutes until it softens. Then, stir in the minced garlic and cook it for an additional 30 seconds until you can smell its wonderful aroma!
4. Build the Stew:
Return the browned beef to the pot. Next, stir in the tomato paste to coat the meat and onions. Now, add the sliced carrots, diced tomatoes, beef broth, Worcestershire sauce (if you’re using it), bay leaf, thyme, salt, and pepper.
5. Simmer:
Bring the stew to a boil, and then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours. Stir it occasionally, and enjoy the delicious smells filling your kitchen!
6. Optional Thickening:
If you want a thicker stew, mix 2 tablespoons of flour with a bit of cold water to create a smooth slurry. Stir this mixture into the stew about 10 minutes before it’s done cooking. Allow it to simmer for those last 10 minutes to thicken up nicely.
7. Serve:
Once the stew is done cooking, remove the bay leaf and any thyme sprigs you used. Spoon the rice into bowls or plates, and ladle the beef stew alongside or over the rice. Top with a fresh rosemary or parsley sprig for a lovely presentation.
8. Enjoy:
Serve hot and dig into this comforting bowl of tender beef stew paired with fluffy rice! Savor every bite as you enjoy this classic, filling meal.
This classic beef stew with rice features tender beef, hearty carrots, and savory broth paired with fluffy white rice—a filling and flavorful meal perfect for any day.
Can I Use a Different Type of Meat in This Recipe?
Absolutely! You can substitute the beef stew meat with chicken thighs for a lighter option, or try pork stew meat. Just adjust the cooking time, as chicken cooks faster than beef.
How Can I Make This Recipe Gluten-Free?
You can easily make this stew gluten-free by substituting all-purpose flour with cornstarch or a gluten-free flour blend. Just stir in the cornstarch slurry at the same time as you would the flour, and it will thicken the stew beautifully!
Can I Make This Beef Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. You can add the rice directly into the slow cooker or cook it separately and serve it with the stew.
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or heat it in the microwave until hot. If needed, add a splash of broth to loosen it up!
