Hearty Beef Stew with Rice
Few meals are as comforting and satisfying as a bowl of beef stew served over fluffy rice. This classic dish combines tender chunks of slow-cooked beef, rich savory broth, and wholesome vegetables, creating a meal that feels like home in every bite. Beef stew with rice is perfect for family dinners, meal prep, or cozy weekends when you want something nourishing and filling without being complicated.
This recipe focuses on simple ingredients, deep flavor, and a method that anyone can follow. Whether you’re an experienced home cook or just starting out, this beef stew will reward your patience with melt-in-your-mouth beef and a sauce so good you’ll want to scoop up every last drop with rice.
Why Beef Stew with Rice Works So Well
Beef stew on its own is hearty, but pairing it with rice makes it a complete, balanced meal. The rice absorbs the flavorful broth, softening the richness of the beef while adding texture and substance. Unlike bread or potatoes, rice provides a neutral base that lets the stew shine while stretching the dish to feed more people.
This recipe uses affordable cuts of beef that become tender through slow cooking, making it budget-friendly as well as delicious. It’s also incredibly versatile—you can adjust the vegetables, spices, or thickness of the stew to suit your taste.
Ingredients
For the Beef Stew
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2 pounds (900 g) beef chuck, cut into 1½-inch cubes
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2 tablespoons vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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4 cups beef broth
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1 cup water
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3 carrots, sliced
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2 celery stalks, sliced
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2 medium potatoes, peeled and cubed
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 bay leaf
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1 tablespoon Worcestershire sauce
For the Rice
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2 cups long-grain white rice
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4 cups water
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½ teaspoon salt
Step-by-Step Instructions
1. Prepare and Brown the Beef
Pat the beef cubes dry with paper towels. This step is important because dry meat browns better, which adds flavor to the stew. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pot. Brown the meat on all sides, about 3–4 minutes per batch. Once browned, remove the beef and set it aside. Don’t rush this step—browning builds the deep, savory base of the stew.
2. Build the Flavor Base
In the same pot, reduce the heat to medium and add the chopped onion. Cook for 4–5 minutes until softened and lightly golden, scraping up any browned bits from the bottom of the pot. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1–2 minutes. This slightly caramelizes the paste, deepening its flavor and giving the stew a richer color.
3. Simmer the Stew
Return the browned beef to the pot. Pour in the beef broth and water, then add salt, black pepper, paprika, thyme, bay leaf, and Worcestershire sauce. Stir well and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour. Stir occasionally to prevent sticking. This slow cooking allows the beef to gradually become tender and flavorful.
4. Add Vegetables
After the stew has simmered for an hour, add the carrots, celery, and potatoes. Stir to combine, then cover again and continue cooking for another 30–40 minutes, or until the vegetables are tender and the beef is fork-soft.
If you prefer a thicker stew, uncover the pot for the last 10 minutes to allow some of the liquid to reduce.
5. Cook the Rice
While the stew finishes cooking, prepare the rice. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
In a medium saucepan, bring the water and salt to a boil. Add the rice, stir once, reduce the heat to low, cover, and cook for 15–18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Serving Suggestions
To serve, spoon a generous portion of rice into bowls and ladle the hot beef stew over the top. Garnish with freshly chopped parsley or a sprinkle of black pepper if desired.
Beef stew with rice pairs well with a simple side salad, steamed green beans, or crusty bread for dipping. It’s a complete meal on its own but also flexible enough to fit into a larger dinner spread.
Storage and Reheating
This stew stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days. The flavors often improve overnight, making leftovers even better.
To reheat, warm the stew gently on the stovetop or in the microwave until hot. Store rice separately and reheat with a splash of water to prevent it from drying out.
Final Thoughts
Beef stew with rice is a timeless dish that delivers comfort, flavor, and nourishment in every bowl. With tender beef, hearty vegetables, and a rich, savory broth soaked into perfectly cooked rice, this recipe is one you’ll return to again and again. Whether you’re cooking for family, guests, or just yourself, this classic meal never disappoints.