This hearty beef stew with rice is perfect for cozy dinners. Tender beef, colorful veggies, and flavorful broth come together to warm your soul.
I always love how the rice soaks up the yummy broth—it’s almost like a food hug! Just one bowl, and you’ll be smiling from ear to ear! 😊
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast works well here, but you can also use brisket or round. If you’re looking for a leaner option, consider using sirloin, though it may not be as tender.
Vegetables: Carrots and onions are classic, but feel free to add potatoes, celery, or mushrooms for more flavor. If you’re avoiding starchy veggies, use green beans or bell peppers instead.
Beef Broth: Homemade is great, but store-bought works just fine! For a lighter stew, swap beef broth for vegetable broth or use water with spices for flavor.
Rice: I like using long-grain white rice because it’s fluffy. You can substitute with brown rice or quinoa, but cooking times may vary, so check those!
How Do I Brown the Beef for Maximum Flavor?
Browning the beef is key to getting a deep, rich flavor in your stew. Here’s how to do it right:
- Make sure the beef is dry by patting it with paper towels—this helps it brown better.
- Don’t overcrowd the pan. Brown the beef in batches if needed; this encourages nice caramelization.
- Let the beef sear for a few minutes before stirring. You’re after a nice crust, so resist the temptation to move it around too much!
Once browned, transfer it away from the heat and keep building those flavors in the pot with the rest of the ingredients!
Beef Stew with Rice
Ingredients You’ll Need:
For the Beef Stew:
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 large carrots, peeled and cut into chunks
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Rice:
- 1.5 cups long-grain white rice
- 3 cups water or broth
- 1 tablespoon butter or oil
- Salt to taste
- Chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This hearty beef stew with rice will take about 15 minutes of prep time and 1.5 to 2 hours of cooking time. You can also use a slow cooker for a hands-off approach, which takes 6-8 hours. Letting it simmer allows the flavors to deepen and makes for perfectly tender beef!
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry with paper towels. This will help them brown better. Season the beef generously with salt and black pepper.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. When the oil is hot, add the beef in batches. Brown the beef on all sides, which should take about 5 minutes per batch. Once browned, transfer the beef to a plate and set aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onions. Cook for about 3-4 minutes, stirring occasionally until the onions are softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Create the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook the flour slightly and create a roux.
5. Add the Liquid:
Stir in the tomato paste, mixing it well with the flour and onions. Gradually pour in the beef broth, stirring to prevent lumps from forming. Bring the mixture to a simmer.
6. Combine Everything:
Return the browned beef to the pot. Add the carrots, dried thyme, and bay leaf, stirring to combine everything well.
7. Cook the Stew:
Cover the pot and lower the heat. Let it cook for about 1.5 to 2 hours, or until the beef is fork-tender and the stew has thickened. If you’re using a slow cooker, set it to low for 6-8 hours.
8. Cook the Rice:
While the stew is cooking, rinse the rice under cold water until the water runs clear. In a separate saucepan, bring 3 cups of water or broth to a boil. Add the rice, butter or oil, and a pinch of salt.
9. Simmer the Rice:
Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork when done.
10. Final Touches:
Once the stew is ready, remove the bay leaf. Taste it and adjust the seasoning with salt and pepper as needed. Serve the beef stew hot, alongside the fluffy rice, and garnish with fresh parsley for a delightful finish.
Enjoy your comforting and hearty beef stew with rice! It’s perfect for any day you need something warm and filling.
Can I Use a Different Type of Meat for This Stew?
Absolutely! While beef stew meat is traditional, you can substitute it with lamb for a different flavor profile or even use chicken thighs for a lighter version. Just adjust the cooking times as chicken will take less time to become tender.
What Should I Do If My Stew is Too Thick?
If your stew turns out thicker than you like, simply add a bit more beef broth or water until you reach your desired consistency. Stir it in and let it heat for a few minutes to mix well.
Can I Add More Vegetables to the Stew?
Definitely! Feel free to add potatoes, peas, or even green beans for extra nutrition and flavor. Just remember that denser vegetables like potatoes will take longer to cook, so add them earlier in the process.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Just let it cool completely before freezing, then thaw and reheat gently on the stove or microwave when you’re ready to enjoy it again!