Description
Tender chunks of beef simmered with aromatic herbs, vegetables, and fluffy rice in a rich broth. This comforting stew is a complete meal in one pot, with layers of savory flavor that develop as it cooks.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 cups beef broth
- 1 cup long-grain white rice
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches (about 5 minutes per batch). Transfer to a plate.
- Sauté aromatics: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in tomato paste.
- Simmer stew: Return beef to pot. Add thyme, rosemary, bay leaves, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until beef is tender.
- Add rice: Stir in rice, cover, and cook for 15-20 minutes until rice is tender.
- Finish: Remove bay leaves. Stir in peas and let sit for 5 minutes. Garnish with parsley before serving.
Notes
- Time-saver: Use instant pot – brown meat on Sauté mode, then pressure cook for 35 minutes with broth, add rice and cook 5 more minutes.
- Herb variations: Fresh herbs (2 tbsp each) can replace dried – add at the end.
- Make ahead: Flavors deepen if made 1 day ahead (store rice separately to prevent mushiness).
- Gluten-free: Ensure broth is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg