Best Beef Stew and Rice is a hearty, comforting dish that’s packed with tender chunks of beef, soft veggies, and a rich, flavorful broth. The stew melts in your mouth while the fluffy rice soaks up all those tasty juices, making every bite satisfying and warm. It’s the kind of meal that feels like a big, cozy hug on a plate.
I love making this stew on a chilly day when I want something simple but filling. One of my favorite things about this recipe is how easy it is to throw everything in a pot and let it simmer away, filling the kitchen with the most fantastic smells. I always make a little extra rice because it’s perfect for soaking up the stew’s sauce, and no one ever complains about the leftovers!
When I serve this dish, I like to add a sprinkle of fresh parsley on top to brighten it up and maybe a side of crusty bread to mop up any extra stew. It’s a great family meal because it brings everyone to the table and leaves no one hungry. Best Beef Stew and Rice is one of those recipes that I keep coming back to again and again—it’s just that good and reliable.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs work well too. Avoid lean cuts as they can become dry.
Carrots and Potatoes: These vegetables add sweetness and texture. You can swap potatoes for sweet potatoes or turnips for a different twist. Just cut them into similar-sized chunks for even cooking.
Tomato Paste and Diced Tomatoes: These build a rich, tangy base for the stew. If you want less acidity, use less tomato paste or add a pinch of sugar to balance flavors.
Rice: Long grain white rice is easy and fluffy here. You can use brown rice for a nuttier texture but remember it takes longer to cook, so prepare accordingly or cook separately.
How Do You Get Tender, Flavorful Beef for Stew?
Slow cooking is the key. Here’s how I get it right:
- Start by seasoning and browning the beef cubes in batches. This seals in flavor and adds depth to the stew.
- Don’t rush the simmer: cook the beef gently on low heat for 1.5 hours. This breaks down collagen, making the meat tender and juicy.
- Add veggies later so they don’t get mushy. Carrots and potatoes only need about 30-45 minutes to cook through.
- Optional: use a flour slurry to thicken the stew. Mix flour with cold water first, then stir into the hot stew to avoid lumps.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and slow simmering stew without sticking.
- Sharp chef’s knife – makes chopping vegetables and cutting beef into cubes quick and safe.
- Wooden spoon – great for gentle stirring without scratching your pot.
- Measuring cups and spoons – ensure you add the right amounts of broth, spices, and rice for perfect flavor and texture.
- Fine-mesh strainer or colander – useful for rinsing rice to get fluffy results.
- Medium saucepan with lid – ideal for cooking the rice separately while stew simmers.
Flavor Variations & Add-Ins
- Add mushrooms (button or cremini) for an earthy depth that pairs well with the beef’s richness.
- Try swapping potatoes with sweet potatoes or parsnips for a sweeter, slightly different twist.
- Stir in fresh or dried rosemary to boost herbaceous notes; I enjoy this in cooler months.
- For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when cooking onions. It adds warmth without overpowering.
Best Beef Stew and Rice
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup water
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- ¼ cup all-purpose flour (optional, for thickening)
- Fresh parsley or cilantro, chopped for garnish
For the Rice:
- 2 cups long grain white rice
- 4 cups water or broth (for rice)
- 1 tablespoon butter or oil (for rice)
How Much Time Will You Need?
Total time is about 2.5 hours including prep and cooking. It takes 15-20 minutes to prepare ingredients and brown beef, then about 1.5 hours simmering for tenderness, plus 30-45 minutes cooking with vegetables. The rice cooks simultaneously in about 20 minutes.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Season the beef cubes well with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches until all sides have a nice color, then remove them and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook for about 5 minutes until soft. Add the minced garlic and sauté for one more minute until fragrant.
3. Combine Ingredients and Simmer:
Return the browned beef to the pot. Stir in tomato paste, coating the meat well. Then add beef broth, water, diced tomatoes with juice, thyme, paprika, and bay leaves. Mix everything together and bring to a boil, then reduce heat to low, cover, and simmer gently for about 1.5 hours until beef starts to become tender.
4. Add Vegetables and Continue Simmering:
Add the sliced carrots and potatoes to the stew. Cover and simmer for another 30-45 minutes, or until the vegetables and beef are tender.
5. Optional Thickening:
If you prefer a thicker stew, mix the all-purpose flour with a few tablespoons of cold water until smooth. Stir this mixture into the stew and cook for another 5-10 minutes to thicken the sauce.
6. Cook the Rice:
While the stew simmers, rinse rice in cold water until clear. In a separate pot, bring 4 cups of water or broth to a boil. Add rice and butter or oil. Lower heat, cover, and cook for 15-20 minutes until rice is tender and water is absorbed. Turn off heat and let it sit covered for 5 minutes.
7. Final Touches and Serving:
Remove bay leaves from the stew. Taste and adjust salt and pepper as needed. Serve the beef stew alongside or over the rice, garnished with chopped fresh parsley or cilantro for a burst of freshness.
Enjoy your comforting and delicious Best Beef Stew and Rice!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
How Can I Make the Stew Thicker?
Stir in a flour and water slurry (¼ cup flour mixed with a few tablespoons of cold water) during the last 10 minutes of cooking. This will thicken the sauce without clumping.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors actually deepen when refrigerated overnight. Simply reheat gently on the stove before serving, adding a splash of broth if the stew has thickened too much.
What Can I Substitute for White Rice?
You can use brown rice, quinoa, or even mashed potatoes as a tasty alternative. Just keep in mind that brown rice takes longer to cook, so prepare it ahead or adjust cooking times accordingly.
