Beef stew is truly a comforting meal that always hits the spot, especially when the weather cools down. I love how simple it is to make a big pot of this hearty classic. It’s perfect for feeding your family or for cozy nights at home.
Today, I’m sharing two wonderful beef stew recipes. One is a classic with carrots and potatoes, and the other is a delicious version served with rice. You’ll find a perfect beef stew recipe for any preference right here.
Jump to Recipe:
- 1. Beef Stew With Carrots and Potatoes: A Hearty Classic
- 2. Comforting Beef Stew with Rice: A Complete Meal
Beef Stew With Carrots and Potatoes: A Hearty Classic
This classic beef stew recipe is a warming meal everyone will appreciate. It’s packed with tender beef, soft carrots, and potatoes, perfect for a cozy night.
Key Ingredients & Tips for Perfect Beef Stew
- Good Beef Cut: Use chuck roast. It cooks down beautifully and gets very tender when simmered for a long time.
- Even Veggie Chunks: Cut your carrots and potatoes into similar sizes. This helps them cook at the same rate and ensures a consistent texture.
- Browning the Beef: Don’t skip this step! Searing the beef before adding liquid adds a lot of deep, rich flavor to the whole stew.
What You Need for Carrots and Potatoes Beef Stew
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tbsp dried thyme
- 1 bay leaf
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 2 tbsp all-purpose flour (optional, for thickening)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6 servings
How to Make This Beef Stew
Step 1: Sear the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, then remove and set aside.
Step 2: Sauté Aromatics and Build Flavor
Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Step 3: Simmer the Stew
Return the seared beef to the pot. Pour in the beef broth, add dried thyme and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the beef is very tender.
Step 4: Add Vegetables and Finish
Add the chopped carrots and potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender. If you want a thicker stew, mix 2 tablespoons of flour with 1/4 cup of cold water to make a slurry, then stir it into the stew and cook for a few more minutes until it thickens. Remove the bay leaf before serving. Season with more salt and pepper as needed and garnish with fresh parsley.
📝 Final Note
This beef stew often tastes even better the next day, making it a great meal to prepare ahead of time for easy dinners.
Comforting Beef Stew with Rice: A Complete Meal
This beef stew is served with rice, making it a filling and satisfying meal on its own. The tender beef and rich sauce pair perfectly with fluffy rice.
Key Ingredients & Tips for Beef Stew with Rice
- Choosing Your Rice: White rice like jasmine or basmati works best for soaking up the stew’s sauce. Brown rice is also an option if you prefer.
- Stew Consistency: Make sure your stew has a good amount of sauce. The rice will absorb some liquid, helping to balance the meal.
- Optional Add-ins: Feel free to add some frozen peas or green beans during the last 15 minutes of cooking for extra vegetables.
What You Need for Beef Stew With Rice
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, sliced (optional, if you want some veggies in the stew itself)
- 2 celery stalks, sliced (optional)
- 4 cups beef broth
- 1 (8 oz) can tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 cups uncooked white rice
- 4 cups water (for cooking rice)
⏱️ Time: 2 hours 15 minutes🍽️ Yields: 5 servings
How to Make This Beef Stew with Rice
Step 1: Brown the Beef and Sauté
Heat the vegetable oil in a large pot. Season the beef with salt and pepper, then brown it well on all sides. Remove the beef and set it aside. Add the diced onion (and carrots/celery if using) to the pot and cook until softened, about 5-7 minutes.
Step 2: Simmer the Beef Stew
Return the beef to the pot. Stir in the beef broth, tomato sauce, Worcestershire sauce, and oregano. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1 hour 45 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
Step 3: Cook the Rice Separately
While the stew is simmering, cook your white rice. Combine 2 cups of rice with 4 cups of water in a separate saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and the rice is fluffy.
Step 4: Serve the Meal
Once the stew is cooked and the beef is tender, taste and adjust seasonings if needed. Ladle a generous portion of the hot beef stew over a bed of fluffy cooked rice. Enjoy!
📝 Final Note
For a quick one-pot meal, you can add uncooked rice directly to the stew pot for the last 20 minutes of cooking, adding extra liquid as needed.
