This beef stew with rice is the ultimate comfort food! Tender beef, hearty veggies, and fluffy rice come together in a warm, delicious hug in a bowl. Perfect for any day!
Whenever I make this stew, I can’t help but feel cozy. It’s such a delightful dish to share with my family – we all go back for seconds, sometimes even thirds! 😄
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is ideal for this stew since it becomes tender. If you’re looking for a leaner option, sirloin works too. You could also use chicken or lamb for variety.
Vegetables: The classic carrots and potatoes are great, but feel free to add other veggies like peas or green beans. Sweet potatoes can also be a nice twist!
Red Wine: This adds depth to the flavor but is optional. If you’d rather skip it, use additional beef broth or even grape juice for some sweetness.
Herbs: Fresh herbs make a big difference! If you have fresh thyme and rosemary, use those instead of dried for more flavor.
How Do You Achieve Perfectly Tender Beef?
The secret to tender beef lies in the cooking time and temperature. Searing the beef first helps lock in the juices. Once that’s done, simmering for a long time at a low temperature allows the tough fibers to break down, making the meat soft.
- Make sure to brown the beef well on all sides—don’t rush this step!
- Keep the stew covered while it simmers to retain moisture.
- Check occasionally and give it a good stir to prevent sticking; add more broth if needed.
What’s the Best Way to Cook Fluffy Rice?
Rinsing the rice is key to fluffy results! It removes excess starch, preventing it from being gummy. When you boil and simmer, keep the lid on as much as possible to retain steam.
- Bring water to a boil before adding rice.
- Simmer on low with a tight lid for 15-20 minutes; then let it sit for 5 minutes off the heat—this helps it fluff up.
- Fluff with a fork before serving to separate grains!
Beef Stew with Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp flour (optional, for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
For the Rice:
- 2 cups long grain white rice
- 4 cups water (for cooking rice)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time and 2–2.5 hours of cooking time total. You’ll spend the first 20 minutes getting everything ready and browning the beef, followed by a simmering period that makes the beef tender and the flavors meld beautifully.
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks in batches to avoid overcrowding and brown them on all sides (about 5-7 minutes). Once browned, take the beef out and set it aside on a plate.
2. Sautéing the Veggies:
In the same pot, add the chopped onion and sauté until it’s soft and translucent, which takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Building the Stew:
Stir in the tomato paste, then add the browned beef back into the pot. Pour in the beef broth and red wine (if you’re using it), making sure that the beef is mostly submerged in liquid.
4. Adding Seasonings:
Add the thyme, rosemary, bay leaves, salt, and pepper, and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours or until the beef is tender.
5. Cooking the Vegetables:
After the beef has tenderized, add the carrot and potato chunks to the pot. Cover and continue simmering for another 30-40 minutes, or until the vegetables are cooked through and tender.
6. Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tablespoons of flour with a small amount of cold water to make a slurry, then stir it into the stew. Let it cook for another 5-10 minutes until thickened to your liking.
7. Cooking the Rice:
While the stew is almost done, rinse the rice under cold water until it runs clear to remove excess starch. In a separate pot, bring 4 cups of water to a boil. Add the rice along with a pinch of salt, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fully cooked and fluffy.
8. Finishing Touches:
Once the stew has finished cooking, remove the bay leaves and check the seasoning. Adjust the salt and pepper as needed.
9. Serve and Enjoy:
Serve the piping hot beef stew over a generous bed of fluffy rice. Garnish with freshly chopped parsley for a burst of color and freshness. Enjoy your comforting meal with family and friends!
Bon appétit! Your hearty beef stew with fluffy rice is ready to be savored.
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While stew meat is typically chuck roast, you can also use brisket, round, or even sirloin. Just choose cuts that are known for becoming tender when cooked slowly.
How Can I Make This Stew Ahead of Time?
You can prepare the stew ahead of time and keep it in the fridge for up to 3 days before serving. To enhance the flavors, make it a day in advance! Just reheat it gently on the stove before serving.
Can I Freeze Leftover Beef Stew?
Yes, you can! Store leftovers in an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove over low heat until heated through.
What Vegetables Can I Add to the Stew?
You can get creative with veggies! Besides carrots and potatoes, consider adding parsnips, peas, green beans, or even mushrooms. Just make sure they are cut into similar sizes for even cooking.
