Beef Stew with Rice

Here’s a hearty Beef Stew with Rice — tender beef, flavorful vegetables, and served over fluffy rice 🍲🍚

🥘 Beef Stew with Rice

Ingredients (4 servings)

For the stew:

• 1.5 lb (700 g) beef stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, cubed
• 4 cups beef broth
• 1 can (14.5 oz / 410 g) diced tomatoes
• 2 tsp Worcestershire sauce (optional)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt & pepper, to taste
• 2 tbsp flour (optional, for thickening)

For the rice:

• 1.5 cups white or brown rice
• 3 cups water or broth
• Pinch of salt

Instructions

1. Brown the beef
   Heat oil in a large pot over medium-high heat.
   Brown beef cubes on all sides. Remove and set aside.
2. Sauté aromatics
   In the same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes.
3. Make the stew
   • Return beef to the pot.
   • Stir in potatoes, broth, diced tomatoes, Worcestershire sauce, thyme, paprika, salt, and pepper.
   • Bring to a boil, then reduce heat to low and simmer 1.5–2 hours, until beef is tender.
4. Optional thickening
   Mix 2 tbsp flour with ¼ cup water to make a slurry. Stir into stew and cook 5–10 minutes to thicken.
5. Cook rice
   • Rinse rice, then combine with water/broth and salt in a saucepan.
   • Bring to boil, reduce heat, cover, and simmer:
     • White rice: 15 minutes
     • Brown rice: 40 minutes
   • Fluff with a fork.
6. Serve
   Spoon stew over a bed of rice. Garnish with chopped parsley if desired.

Tips

• For extra flavor, add a bay leaf while simmering.
• Can use frozen vegetables if short on time.
• Leftovers taste even better the next day.

I can also make a slow-cooker version, instant pot version, or one-pot rice-and-beef version if you wan