Easy Stew Beef and Rice Recipe
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Stew Beef and Rice is a simple recipe yet satisfying and full of flavor. And comfort food doesn’t get any better than this easy Stew Beef and Rice Recipe. Onions, peppers, garlic, and oregano are slowly cooked with beef to create one hearty meal.
Stew Beef and Rice
Randy has been cutting and chopping wood for weeks on end now. The stockpile grows little by little each day. He enjoys the labor. It’s time for him to deeply breathe in the fresh air, push himself and focus on something other than his normal work. I join him every now and then to lug a log or two, and it is indeed a nice change of pace.
After hours of work like that he’s ready to eat hearty “stick to your bones” food. This Stew Beef and Rice is just what my lumberjack husband ordered. Plus, is there any other dish that screams comfort food so loudly? A few perhaps, but not many. Just the aroma of beef stewing in onions and peppers and oregano is enough to distract lumberjacks for miles around. It’s hearty enough to satisfy them too. A satiated lumberjack is a happy lumberjack. Okay, enough with the lumberjack references. Moving right along …
How do you make stew beef
Not only is Stew Beef and Rice delicious comfort food to the max, it is oh so easy to make. Begin by lightly browning beef chunks (beef chuck is our preference) on all sides. Add in diced onion and bell pepper, and cook, stirring for about five minutes. Next in is the garlic, oregano, salt and pepper. Continue to cook, stirring for a bit. Then add the beef stock and bay leaf. Bring to a simmer, cover and let simmer until the beef is tender.
It usually takes about an hour and a half or two hours for the beef to get tender. The beef should be easy to shred apart with a fork, which is the next step. I like to remove a portion of the beef and use a fork to shred it apart, then add back to the stew before thickening it up with a bit of water and cornstarch. The whole process requires very little hands-on time. That’s a the lovely thing about stews. Just get them going and let them stew.
How do you make beef stew meat tender
Cuts of meat used for stew beef are typically tough and require longer cook times to make tender. When cooked slow, over low heat in a liquid, like beef stock, connective tissues break down resulting in tender flavorful beef. For this recipe, I recommend beef chuck. Beef round may used as well. Be sure to cook until beef is tender and easy to pull apart. While it usually takes around 2 hours until beef is tender, cook time may vary.
Stew Beef and Rice is an excellent meal for preparing for a group. Double or triple the recipe, make a large tossed salad, maybe some crusty bread too for one hearty meal that will feed a whole crew of lumberjacks. (I had to get in one more lumberjack.) Stew Beef and Rice can easily be made ahead by a day then covered and refrigerated until ready to reheat before serving. Leftovers? They can easily be rewarmed or add more beef stock, along with diced tomatoes, sliced carrots and mushrooms for a hearty soup.
More great lumberjack food recipes:
- Chicken Pot Pie Recipe
- Classic Spaghetti and Meatballs Recipe
- Easy Chicken and Dumplings Recipe
- Meatloaf Recipe from Mama Loves Food
- Pepper Steak from South Your Mouth
- Chicken Fried Steak from Spicy Southern Kitchen
Stew Beef and Rice Recipe
- 2 tablespoons vegetable oil
- 2 pounds beef chuck (or round), cut into approx. 2-inch chunks
- 2 cups thinly sliced or diced onion (about 1 large onion)
- 1 1/2 cups green bell pepper thinly sliced or diced (about 1 large pepper)
- 4 garlic cloves, minced/grated
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 cups beef stock
- 1 bay leaf
- 1/4 cup cold water
- 3 tablespoons cornstarch
- additional salt and pepper to taste
- 4 cups cups cooked rice
- Heat a large pot or skillet over medium heat. Add vegetable oil. When oil is hot, add beef. Lightly brown beef chunks on all sides. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes. Stir in garlic, dried oregano, salt and pepper. Continue to cook for 2 minutes stirring occasionally.
- Stir in beef stock and bay leaf; bring to a low simmer. Cover and simmer over low heat until beef is tender, about 1 1/2-2 hours.* Remove a portion of the beef; shred apart then return to stew. (A potato masher could also be used to mash the meat apart while in the pot.)
- Add cold water to a small measuring cup or mixing bowl. Whisk in cornstarch until thoroughly blended. Slowly stream cornstarch mixture into stew, stirring until combined. Simmer for another 15 minutes. Stew will thicken. Salt and pepper to taste.
- Serve warm over cooked rice.
*Cook time may vary depending on beef. Be sure to cook until tender.