Braised Beef Stew with Rice
Servings: 8
A slow Braised Beef Stew with Rice is not a typical beef stew, but it’s absolutely delicious nonetheless. Loaded with tender chunks of beef, and carrots, peppers, celery, corn, and rice, this stew is perfect anytime!
Print Recipe
Ingredients
- 2 pounds stewing beef, cut into 1 inch cubes
- 3 tablespoons olive oil
- 1/2 cup roast beef seasoning blend, see link in post
- 3 large carrots, peeled and chopped
- 1 large stalk celery, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup frozen corn
- 4 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups beef stock
- 2 bay leafs
- 4 cups white rice, cooked
- 1/4 cup parsley, chopped (plus more for garnish - optional)
Instructions
- Add the olive oil to a large Dutch oven over medium heat.
- Coat each piece of beef in the roast beef seasoning blend. Fry the beef in a single layer (do not overcrowd the pan - fry in batches) in the Dutch oven - about 2 minutes per side.
- Remove the beef from the pan and set aside.
- Add the carrots, celery, red and green peppers, garlic, onion, thyme, tomato paste, salt, pepper, bay leafs, and beef stock to the pan. Stir well until tomato paste has been absorbed by the liquid.
- Next, add the previously sauteed beef and stir. Place a lid on the pan and lower the heat to a low simmer. Allow to simmer for 2 hours. (Check the pan and stir every 30 minutes.)
- Next, add the corn and simmer for 30 minutes with the lid on.
- Lastly, add the rice and parsley. Stir the rice into the liquid. If the stew needs more liquid, add a half cup more of beef stock or water. Place the lid on the pan and simmer for 5 minutes.
- Serve and enjoy!