Best Beef Stew and Rice is the kind of hearty meal that feels like a warm hug on a plate. Tender chunks of beef simmered slowly with carrots, potatoes, and onions create a rich, comforting stew that’s full of deep, satisfying flavors. Paired with fluffy rice, this dish makes for a filling and cozy dinner that hits all the right spots.
I love making this beef stew because it’s pretty simple to put together, but it tastes like you’ve been cooking it all day. The slow cooking gives the beef this melt-in-your-mouth texture and lets the spices and veggies come together perfectly. Pro tip: I always brown the beef first to lock in lots of flavor before letting everything stew slowly. It really makes a difference!
One of my favorite ways to serve this is spooned generously over the rice, letting the stew’s savory sauce soak in just a bit. It’s the kind of meal that everyone at the table ends up going back for seconds. Somehow, it’s both filling and comforting, perfect for chilly nights or any time you need a little extra warmth and good vibes through your food.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew as it becomes tender with slow cooking. If you want a leaner option, try beef brisket or stew beef labeled for slow cooking.
Carrots and potatoes: These veggies add texture and sweetness. You can swap potatoes for sweet potatoes for a different taste and color.
Beef broth: Using good quality broth boosts flavor. If you don’t have broth, use water and add a bouillon cube or some soy sauce for depth.
Tomato paste: It enriches the stew’s color and taste. In a pinch, ketchup or canned tomato sauce can work, but reduce other liquids slightly.
Rice: Long grain white rice is classic here. Feel free to use brown rice or quinoa if you prefer more fiber or whole grains.
How Do You Get Tender, Flavorful Beef Stew Every Time?
The secret is in browning the meat and slow cooking. Browning seals in flavor and creates a rich base for the stew. Don’t rush it!
- Heat oil until shimmering, then add beef pieces in batches. Leave space so they brown evenly.
- Once browned, remove beef and cook onions and garlic to build layers of flavor.
- Deglaze with broth to loosen browned bits—that’s flavor gold!
- Simmer low and slow for 1.5 to 2 hours. Check tenderness—if beef isn’t soft, cook a bit longer.
Optional thickening with a flour slurry makes the stew nicely saucy. Just mix flour with cold water, stir it in toward the end, and simmer until thickened.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and slow simmering the stew evenly.
- Sharp chef’s knife – makes chopping vegetables and cutting beef easy and safe.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you keep the broth, spices, and rice ratios just right.
- Medium saucepan with a lid – ideal for cooking fluffy rice without hassle.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat for a richer, slightly gamey flavor.
- Add mushrooms along with carrots and potatoes for extra earthiness and texture.
- Try smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
- Mix in frozen peas or green beans near the end of cooking for a fresh pop of color and crunch.
Best Beef Stew and Rice
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and cut into chunks
- 1 red bell pepper, chopped (optional)
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh cilantro or parsley, chopped (for garnish)
For the Rice:
- 2 cups long grain white rice
- 4 cups water (for cooking rice)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and browning the beef and veggies. Then, you’ll simmer the stew gently for 1.5 to 2 hours until the beef is tender and flavors meld. Cooking the rice takes about 15-20 minutes alongside. Overall, plan for roughly 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Rice:
Rinse the rice under cold water until it runs clear. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then lower the heat, cover, and let it simmer for about 15 minutes, or until the water is fully absorbed. Turn off the heat and let the rice rest for 5 minutes. Then, fluff with a fork.
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes in batches, ensuring not to crowd the pan, until browned on all sides. Remove the beef and set it aside.
3. Cook the Vegetables:
Using the same pot, sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Build the Stew Base:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in half of the beef broth and scrape the browned bits off the bottom of the pot to add extra richness.
5. Simmer the Stew:
Return the beef to the pot. Add carrots, potatoes, red bell pepper, thyme, oregano, bay leaf, remaining broth, and water. Stir well and bring to a boil. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
6. Thicken the Stew (Optional):
If you want a thicker stew, whisk the flour with 2-3 tablespoons cold water to create a slurry. Stir it into the simmering stew and cook uncovered for another 10 minutes until it thickens.
7. Final Touches:
Season with salt and black pepper to taste. Remove the bay leaf.
8. Serve:
Spoon the beef stew generously alongside the fluffy white rice. Garnish with chopped fresh cilantro or parsley for a fresh finish.
Can I Use Frozen Beef for the Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking in the stew.
How Can I Make the Stew Thicker Without Flour?
If you prefer not to use flour, you can mash a few of the cooked potatoes into the stew to naturally thicken the sauce. Alternatively, cornstarch mixed with cold water works well as a gluten-free thickener.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store leftover stew and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the stew.