Skip to content Skip to sidebar Skip to footer
Home / beef / recipe / rice / stew / with

Beef Stew With Rice Recipe

Post a Comment
Table of Contents [Show]

Braised Beef Stew with Rice Lord Byron's Kitchen
Braised Beef Stew with Rice Lord Byron's Kitchen from www.lordbyronskitchen.com

Description

Beef stew with rice recipe is a hearty and satisfying meal that is perfect for a cold winter day. This recipe is easy to prepare, and it is packed with flavor. The tender beef and vegetables are simmered in a rich and savory broth that is seasoned with herbs and spices. The rice is cooked separately and served on the side, making this a complete and filling meal.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 2 lbs. beef chuck, cut into cubes
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 1 cup red wine
  • 2 tbsp. tomato paste
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 3 cups cooked rice

Equipment

  • Dutch oven or large pot
  • Cooking spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the beef and cook until browned on all sides, about 6-8 minutes.
  3. Remove the beef from the pot and set aside.
  4. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
  5. Add the beef broth, red wine, tomato paste, thyme, rosemary, carrots, and celery to the pot.
  6. Stir to combine and bring to a simmer.
  7. Return the beef to the pot and stir to combine.
  8. Cover the pot and simmer for 1 1/2 to 2 hours, or until the beef is tender.
  9. Add the frozen peas and cook for an additional 5 minutes.
  10. Season with salt and pepper to taste.
  11. Serve the beef stew over the cooked rice.

Notes

This recipe can be made in advance and stored in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium heat until heated through.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 540
  • Protein: 39g
  • Carbohydrates: 45g
  • Fat: 19g
  • Saturated Fat: 6g
  • Cholesterol: 105mg
  • Sodium: 910mg
  • Potassium: 1060mg
  • Fiber: 4g
  • Sugar: 7g
  • Vitamin A: 150%
  • Vitamin C: 20%
  • Calcium: 8%
  • Iron: 30%

Recipe Tips

  • For a thicker stew, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the pot during the last 10 minutes of cooking.
  • You can use any type of rice you like, but I prefer long-grain white rice or basmati rice.
  • If you don't have red wine, you can substitute beef broth.
  • You can add other vegetables to the stew, such as potatoes, parsnips, or turnips.
  • Leftover beef stew can be frozen for up to 3 months.

Enjoy this delicious beef stew with rice recipe! It's the perfect meal for a cozy night in or a family dinner.


Post a Comment for "Beef Stew With Rice Recipe"