Ingredients

2 tablespoons oil of your choice

2 pounds beef chuck or round, cut into chunks around 2 inches

2 cups sliced or diced onion (roughly 1 large onion)

1 1/2 cups sliced or diced green bell pepper (about 1 large pepper)

4 garlic cloves, minced or grated

2 teaspoons oregano (dried)

1 teaspoon salt

1 teaspoon black pepper, ground

5 cups beef broth

1 bay leaf

1/4 cup chilled water

3 tablespoons cornflour

Extra salt and pepper to your liking

4 cups cooked rice

Instructions

Step 1: Heat a large pot or skillet over medium heat and add the oil. When hot, add the beef chunks and brown them lightly on all sides to seal in the juices. Add the onions and bell peppers, cooking for about 5 minutes while stirring occasionally until softened. Stir in the garlic, oregano, salt, and pepper, then cook for 2 more minutes, stirring occasionally.

Step 2: Pour in the beef broth and add the bay leaf. Bring to a low simmer, then cover and cook over low heat for 1 1/2 to 2 hours, until the beef is tender and easily shredded with a fork.

Step 3: In a small bowl, whisk the cornflour into the chilled water to create a smooth slurry. Slowly pour this into the simmering stew, stirring continuously. Let it simmer for another 15 minutes until thickened. Taste and adjust seasoning with extra salt and pepper if needed.

Step 4: Serve the thickened beef stew warm over cooked rice for a comforting and satisfying meal.

Tips & Variations

For a vegetarian or vegan version, replace beef with portobello mushrooms or seitan and use vegetable broth instead of beef broth.

Substitute cornflour with arrowroot powder or potato starch for a gluten-free option, using the same quantity.

Swap white rice for brown rice, quinoa, or cauliflower rice for added nutritional benefits—adjust cooking time accordingly.

To intensify the flavor, brown the beef in batches without overcrowding the pot to ensure a nice sear.

If you prefer a thicker stew, add the cornstarch slurry gradually until you reach your desired consistency.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating. Cook rice fresh or store separately to avoid sogginess.

FAQs

Can I use a slow cooker for this beef stew?

Yes, you can brown the beef and sauté the vegetables first, then transfer everything into a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender.

How can I make the stew thicker without cornflour?

You can mash some of the cooked beef and vegetables directly in the pot to naturally thicken the stew. Alternatively, use flour or reduce the liquid by simmering longer, but be sure to stir frequently to prevent sticking.