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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
Serves 8
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Prep Time
15 min
Cook Time
2 hr 45 min
Total Time
3 hr
Prep Time
15 min
Cook Time
2 hr 45 min
Total Time
3 hr
493 calories
42 g
98 g
17 g
41 g
5 g
491 g
864 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
491g
Servings
8
Amount Per Serving
Calories 493
Calories from Fat 155
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 98mg
33%
Sodium 864mg
36%
Total Carbohydrates 42g
14%
Dietary Fiber 3g
11%
Sugars 6g
Protein 41g
Vitamin A
105%
Vitamin C
42%
Calcium
6%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds stewing beef, cut into 1 inch cubes
  2. 3 tablespoons olive oil
  3. 1/2 cup roast beef seasoning blend (see link in post)
  4. 3 large carrots, peeled and chopped
  5. 1 stalk celery, chopped
  6. 1/2 green pepper, chopped
  7. 1/2 red pepper, chopped
  8. 2 cloves garlic, minced
  9. 1 large onion, chopped
  10. 1 cup frozen corn
  11. 4 tablespoons tomato paste
  12. 1 teaspoon thyme
  13. 1 teaspoon salt
  14. 1/2 teaspoon black pepper
  15. 6 cups beef stock
  16. 2 bay leafs
  17. 4 cups cooked rice
  18. 1/4 cup parsley, chopped (plus more for garnish - optional)
Instructions
  1. Add the olive oil to a large Dutch oven over medium heat.
  2. 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.
  3. Remove the beef from the pan and set aside.
  4. 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.
  5. 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.)
  6. Next, add the corn and simmer for 30 minutes with the lid on.
  7. 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.
  8. Serve and enjoy!
beta
calories
493
fat
17g
protein
41g
carbs
42g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

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