A slow Braised Beef Stew with Rice is not a typical beef stew, but it’s absolutely delicious nonetheless. Loaded with tender chunks of beef, and carrots, peppers, celery, corn, and rice, this stew is perfect anytime!
No matter what the season, there’s just something that’s super comforting about eating a big bowl of piping hot beef stew. And, if done just right, a cheaper cut of beef, such as stewing beef, which is what I used in this particular recipe, becomes tender and moist – almost to the point of melting in your mouth.
To be completely honest with you, Dear Reader, this recipe was originally supposed to be a classic beef stew, but in my Saturday morning grocery shopping haste, I forgot to purchase potatoes. I was already well into the cooking process when I realized I was missing what is considered to be an important ingredient to a beef stew. I needed to improvise and hope for the best.
I remembered that my mom used to make a chicken or turkey with rice stew and I thought how bad can a beef with rice stew be? Well, much to my surprise, it worked extremely well! Since the purpose of potatoes in soups or stews (other than taste and texture) is to add a starch component which, in turn, helps to thicken the stew, I knew rice would provide the same result. I decided to use basmati rice in this particular stew for two reasons. The first reason is that it’s my favourite type of rice. And, secondly, basmati rice is a longer grain rice and keeps its shape and consistency in a soup or stew.
You can use whatever rice you have on hand, but be sure that it’s pre-cooked rice. Adding the precooked rice to the stew during the last few minutes will ensure that the rice is just heated though and not overcooked. It will also release some of the starch and thicken the broth. As you can see from the pictures, the broth in my stew is very thick. Just the way a good stew should be!
Another great thing about a thick and hearty stew is that it’s a complete meal. You don’t need to add any sides or serve it with any bread or crackers. It’s perfect just the way it is and it’s filling and wholesome. Summer or winter, it doesn’t matter; Braised Beef Stew with Rice is perfect any day of the week!
Note: I used my homemade Roast Beef Seasoning Blend in this recipe. It’s a great seasoning that works very well for the dredging portion of this recipe. A simple all-purpose flour dredge will work just fine if you’re not up to making the seasoning blend.
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Braised Beef Stew with Rice
- 2 pounds stewing beef, cut into 1 inch cubes
- 3 tablespoons olive oil
- 1/2 cup roast beef seasoning blend, see link in post
- 3 large carrots, peeled and chopped
- 1 large stalk celery, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup frozen corn
- 4 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups beef stock
- 2 bay leafs
- 4 cups white rice, cooked
- 1/4 cup parsley, chopped (plus more for garnish - optional)
Add the olive oil to a large Dutch oven over medium heat.
Coat each piece of beef in the roast beef seasoning blend. Fry the beef in a single layer (do not overcrowd the pan - fry in batches) in the Dutch oven - about 2 minutes per side.
Remove the beef from the pan and set aside.
Add the carrots, celery, red and green peppers, garlic, onion, thyme, tomato paste, salt, pepper, bay leafs, and beef stock to the pan. Stir well until tomato paste has been absorbed by the liquid.
Next, add the previously sauteed beef and stir. Place a lid on the pan and lower the heat to a low simmer. Allow to simmer for 2 hours. (Check the pan and stir every 30 minutes.)
Next, add the corn and simmer for 30 minutes with the lid on.
Lastly, add the rice and parsley. Stir the rice into the liquid. If the stew needs more liquid, add a half cup more of beef stock or water. Place the lid on the pan and simmer for 5 minutes.
Serve and enjoy!
“In France, cooking is a serious art form and a national sport.” – Julia Child