Hey friends!
Looking to warm up with a hearty meal? You’re in the right spot!
Today, I’m sharing my go-to recipe for beef stew and rice.
It’s comforting, filling, and packed with flavor.
Perfect for those chilly nights or when you just need some good old-fashioned comfort food.
Let’s dive into this deliciousness together!
Possible Ingredient Alternatives
For a vegetarian or vegan option, beef can be replaced with portobello mushrooms or seitan. These alternatives provide a meaty texture and absorb flavors well. Adjust cooking time as they require less time to tenderize than beef. Beef broth can be substituted with vegetable broth to complete the vegetarian transformation. For a gluten-free version, cornflour can be replaced with arrowroot powder or potato starch, using the same quantity. These alternatives will maintain the thickening properties of the stew. White rice can be swapped for brown rice, quinoa, or cauliflower rice for added nutritional benefits. Cooking times may vary, so adjust accordingly. These substitutions cater to various dietary needs while preserving the hearty essence of the stew.
| Preparation Time | 15-30 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 105-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-170 g
- Fat: 90-100 g
- Carbohydrates: 180-200 g
Ingredients
For the beef stew:
- 2 tbsp cooking oil (like a neutral vegetable oil)
- extra salt and pepper (to taste, after simmering)
- 4 cups cooked rice
- 2 tsp dried oregano
- 1 bay leaf
- 1 1/2 cups sliced green bell pepper
- 5 cups beef broth (I use Swanson beef broth)
- 4 garlic cloves (freshly minced for best flavor)
- 2 cups sliced onion
- 2 lb beef chuck (cut into 2-inch chunks)
- 1 tsp ground black pepper
- 1 tsp salt
For the slurry:
- 1/4 cup chilled water
- 3 tbsp cornflour (or cornstarch for thickening)
Step 1: Sauté the Beef and Vegetables
Heat a large pot or skillet over medium heat and add vegetable oil.
When the oil is hot, add the beef chunks.
Lightly brown the beef on all sides to seal in the juices.
Next, add chopped onion and bell pepper to the pot.
Cook for about 5 minutes, stirring occasionally to allow the vegetables to soften.
Stir in the minced garlic, dried oregano, and season with salt and pepper.
Continue cooking for 2 more minutes while stirring occasionally to blend the flavors.
Step 2: Simmer the Beef Stew
Pour in the beef stock and add a bay leaf to the mixture.
Bring it to a low simmer by adjusting the heat.
Once simmering, cover the pot and allow the stew to cook over low heat until the beef becomes tender, about 1 1/2 to 2 hours.
To test for tenderness, a fork should easily shred a piece of beef.
If desired, remove a portion of the beef and shred it apart with forks or use a potato masher to mash the beef while it is in the pot.
Step 3: Thicken the Stew
In a separate small measuring cup or mixing bowl, add cold water.
Whisk in cornstarch until thoroughly blended to make a slurry.
Slowly pour the cornstarch mixture into the simmering stew, stirring continuously to combine.
Let the stew simmer for another 15 minutes, and you will notice it begins to thicken to your desired consistency.
Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
Step 4: Serve the Stew
Once the stew has reached the preferred thickness and flavor, serve it warm over a bed of cooked rice.
Enjoy a hearty and comforting meal with friends or family!
