This beef stew with rice is a warm hug in a bowl! Tender beef, carrots, and potatoes simmer together in a tasty broth, making a hearty meal that’s perfect for chilly days.
Cooking this stew is a breeze! Just throw everything in the pot and let it work its magic. I love serving it with fluffy rice to soak up all that delicious flavor. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews due to its rich flavor and tenderness when cooked slowly. If you’re looking for a leaner option, you could use sirloin or flank steak, but it may require less cooking time. I find chuck gives the best melt-in-your-mouth texture.
Vegetable Oil: Perfect for browning meat, but you can use olive oil for a little extra flavor. Just be careful not to let it smoke. I usually stick with vegetable oil for its high smoke point when browning beef.
Onion: A must-have for building flavor. Any onion works, but yellow onions are sweet and perfect for stews. If you’re out, shallots are a nice substitute too!
Carrots: They add sweetness and color! You could swap them out with parsnips or even sweet potatoes if you’re feeling adventurous. Both would bring a different taste to the stew.
Dried Herbs: Thyme and parsley are classic in beef stew. If you prefer fresh herbs, go ahead! Just add about three times the amount of fresh herbs as dried. Some people also like bay leaves added for more depth.
What’s the Best Way to Get Tender, Flavorful Beef?
Getting that tender beef in your stew is all about the browning process and slow cooking. Here’s how to do it right:
- First, dry beef cubes with paper towels to help them brown better.
- Make sure not to overcrowd the pot while browning; give them space so they sear instead of steam.
- Let the beef cook without moving it for several minutes on each side to build a nice crust.
- Once browned, cooking low and slow is key. This melts the collagen in tougher cuts, making them super tender.
If you can resist, let the stew sit after cooking for a bit; it tastes even better the next day as the flavors meld together!
How to Make Beef Stew with Rice
Ingredients You’ll Need:
For the Beef Stew:
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into 1-inch rounds
- 1 1/2 cups beef broth
- 1 (14-ounce) can diced tomatoes (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- Salt and pepper to taste
- 1/4 cup all-purpose flour (for dredging)
For the Rice:
- 2 cups white rice
- 4 cups water (for cooking rice)
Time Estimate:
This hearty beef stew takes about 15 minutes to prepare and then 1.5 hours to cook. You’ll want to allow 15-20 minutes for cooking the rice too, so set aside about 2 hours total for this delicious meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels, as this will help them brown nicely. Season the beef with salt and pepper, then sprinkle the flour over the cubes, tossing to coat them lightly. This will create a lovely crust when browned.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot, and brown all sides for about 4-5 minutes. Once browned, remove the beef from the pot and set aside.
3. Sauté the Aromatics:
With the pot still on medium heat, add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Next, stir in the minced garlic and cook for another 30 seconds until you can smell that delicious aroma. This step builds the base flavor for your stew!
4. Add Flavorful Ingredients:
Mix in the tomato paste and let it cook for about a minute. This deepens the flavors! Then, return the browned beef to the pot, pour in the beef broth, and add the diced tomatoes if you’re using them. Stir everything to combine well.
5. Simmer the Stew:
Sprinkle the thyme and parsley over the stew, bring it to a gentle simmer, then cover and lower the heat. Let it cook gently for about an hour, which allows the flavors to meld and the beef to tenderize.
6. Add the Carrots:
After an hour, add the sliced carrots to the pot. Cover again and simmer for another 30-40 minutes, or until both the carrots and beef are tender and the stew has thickened up nicely.
7. Prepare the Rice:
While the stew is simmering, rinse the rice under cold water to remove excess starch. In a medium 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 cook for 15-18 minutes until the rice is tender and the water has been absorbed.
8. Serve and Enjoy:
Once everything is ready, fluff the rice, and it’s time to serve! Dish up the hearty beef stew in bowls alongside fluffy white rice. Feel free to garnish with extra fresh parsley if you like! Dive in and enjoy your warm and comforting Beef Stew with Rice!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its richness and tenderness, you can use cuts like brisket or round as alternatives. Just be aware that they might require different cooking times or methods to ensure tenderness.
What if I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth or even vegetable broth. For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce to enhance the taste.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Simply follow the browning step on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and flavors are melded together.
How to Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm slowly on the stovetop or in the microwave. You can also freeze stew for up to 3 months—just make sure to let it cool completely before freezing!