Description

This delicious beef stew and rice recipe is a comforting and hearty meal perfect for chilly nights or whenever you’re craving a filling, flavorful dish. Tender chunks of beef simmered with vegetables and seasonings create a rich stew, thickened to perfection and served over fluffy cooked rice. It can be easily adapted for vegetarian, vegan, or gluten-free diets by substituting ingredients while retaining its hearty essence.

Ingredients

Scale

Main 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 dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
5 cups beef broth
1 bay leaf
1/4 cup chilled water
3 tablespoons cornflour
Extra salt and pepper to taste
4 cups cooked rice

Possible Substitutions

Beef can be replaced with portobello mushrooms or seitan for a vegetarian/vegan option.
Beef broth can be substituted with vegetable broth for a vegetarian/vegan version.
Cornflour can be replaced with arrowroot powder or potato starch for gluten-free thickening alternatives.
White rice can be swapped with brown rice, quinoa, or cauliflower rice for added nutritional benefits.

Instructions

Sauté the Beef and Vegetables: Heat a large pot or skillet over medium heat and add the vegetable oil. Once hot, add the beef chunks, browning lightly on all sides to seal in juices. Then add the chopped onion and bell pepper, cooking for about 5 minutes until softened. Stir in minced garlic, oregano, salt, and pepper, cooking for an additional 2 minutes to blend the flavors.
Simmer the Beef Stew: Pour in the beef broth and add the bay leaf. Bring the mixture to a low simmer, then cover the pot and cook over low heat for 1 1/2 to 2 hours, or until the beef is tender enough to shred easily with a fork. Optionally, shred some beef pieces or mash them gently in the pot to enhance the stew’s texture.
Thicken the Stew: In a small bowl, whisk the cornflour into the chilled water to create a smooth slurry. Slowly stir this mixture into the simmering stew, continuing to cook and stir for another 15 minutes until the stew thickens to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.
Serve the Stew: Once thickened and seasoned, ladle the hot stew over a bed of cooked rice. Serve immediately and enjoy a warm, satisfying meal with family or friends.

Notes

For a vegetarian or vegan version, replace beef with portobello mushrooms or seitan and use vegetable broth instead of beef broth.
For gluten-free diets, use arrowroot powder or potato starch in place of cornflour, maintaining the same quantity for thickening.
You can swap white rice with brown rice, quinoa, or cauliflower rice for healthier alternatives; be sure to adjust cooking times accordingly.
Make sure to brown the beef properly to lock in juices and deepen flavor before simmering.
Simmer the stew gently on low heat to achieve tender beef without drying it out.
If you prefer a thicker stew, you can increase the amount of cornstarch slurry slightly, but add it gradually to avoid over-thickening.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Beef stew, comfort food, hearty stew, beef and rice, easy dinner recipe, stovetop beef stew, comforting meal