Beef Stew With Rice and Vegetables: Easy Homemade Recipe

Beef Stew with rice and vegetables is a delicious, nutritious home cooked meal of tender beef, rich and savory broth, softened carrots, peas and fluffy rice. This simple recipe requires just a few ingredients and long cooking to make a comforting meal that you can add vegetables to, potatoes or seasonings you love.

For another comforting meal, try this Neely’s BBQ Baked Potato Recipe, featuring a fluffy baked potato loaded with barbecue meat, melted cheddar cheese, and tangy BBQ sauce.

Ingredients for Beef Stew With Rice and Vegetables

You need beef, rice, vegetables, broth, and a few everyday seasonings to make this satisfying meal. The following ingredients serve four people.

• 1 pound (450 g) beef chuck, cut into cubes
• 1 cup uncooked rice
• 2 carrots, sliced
• 1 cup green peas
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons cooking oil
• 1 teaspoon paprika
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, optional

You can also add diced potatoes if you prefer a thicker, more filling stew.

If you enjoy comforting beef dishes, you may also like this hearty beef and rice, another satisfying meal that combines beef, rice, and rich, savory flavors.

How to Make Beef Stew With Rice and Vegetables

The secret to flavorful beef stew is browning the meat first and allowing it to simmer gently until tender. Cook the rice separately so it stays fluffy and does not absorb too much broth.

1. Brown the Beef

Heat the oil in a large pot over medium-high heat. Season the beef with salt and black pepper, then brown the cubes in batches. Avoid overcrowding the pot, as this can prevent the meat from developing a rich color.

2. Cook the Onion and Garlic

Add the chopped onion to the same pot and cook for three to four minutes until softened. Stir in the garlic, tomato paste, and paprika. Cook for another minute to release their flavors.

3. Simmer the Beef in Broth

Return the beef to the pot and pour in the beef broth. Add the bay leaf and bring the liquid to a gentle simmer. Cover and cook over low heat for 60–90 minutes, or until the beef begins to soften.

4. Add the Vegetables

Add the carrots and continue simmering for 20–30 minutes, until the beef and carrots are tender. Stir in the peas during the final five minutes. If the broth becomes too thick, add a little water or extra broth.

5. Cook the Rice

Rinse the rice under cold water and cook it according to the package instructions. Let it rest, covered, for five minutes before fluffing it with a fork.

6. Serve the Stew

Remove the bay leaf and taste the stew, adjusting the seasoning if needed. Spoon the rice into bowls and ladle the beef, vegetables, and broth over the top. Garnish with parsley if desired.

Tips for Tender Beef and Better Flavor

Use beef chuck or another appropriate cut for slow cooking since they will become tender with the slow cooking. Let the stew cook slowly, and if the meat is still tough, cook it longer.

If it is a thick broth, simmer stew uncovered for a few minutes. If it needs to be lighter in consistency, add additional broth. Separately cooking rice also makes it easier to store and reheat. For another comforting beef dinner, try this bone-in chuck roast, which is a great option for a slow-cooked meal featuring tender, flavorful beef.

Slow Cooker Beef Stew With Rice and Vegetables

You can make this recipe in a slow cooker with very little hands-on effort. Brown the beef first, then transfer it to the slow cooker with the onion, garlic, carrots, tomato paste, seasonings, and beef broth.

Cook on low for approximately 7–8 hours or high for 4–5 hours, until the beef is tender. Add the peas during the final 20–30 minutes. Prepare the rice separately and serve it with the finished stew.

Beef Stew With Rice and Potatoes

Adding potatoes makes beef stew more filling and gives the broth a comforting texture. Peel and dice one or two potatoes, then add them during the final 25–30 minutes of simmering. Check that they are tender before serving.

Because rice and potatoes are both substantial ingredients, adjust the portions to suit your appetite.

Frequently Asked Questions

What is the best beef stew recipe?

A good beef stew recipe starts with browned beef, aromatic seasonings, and a flavorful broth. Slow simmering helps the meat become tender, while vegetables add texture and natural sweetness. Serve it with rice for a complete, satisfying meal.

Can I make beef stew without vegetables?

Yes. Leave out the carrots, peas, and potatoes, and cook the beef with broth, tomato paste, and seasonings. If you want a completely vegetable-free stew, omit the onion and garlic as well. Serve the tender beef and gravy over rice.

Can I cook rice directly in beef stew?

Yes, but the rice absorbs broth as it cooks and can become soft or mushy. If you prefer this method, add rinsed rice near the end and provide enough additional liquid for it to cook fully. Cooking the rice separately offers better control over texture.

How long does beef stew take to become tender?

Beef stew generally takes about 1½–2 hours on the stovetop, depending on the cut and size of the beef cubes. The meat is ready when it can be pierced easily with a fork. Continue simmering if it is still tough.

How should I store leftover beef stew?

Refrigerate leftover stew and rice in separate airtight containers within two hours of cooking. Eat refrigerated leftovers within three to four days and reheat thoroughly to 165°F (74°C). The stew can also be frozen for convenient future meals.

Final Thoughts

Beef stew with rice and vegetables is a practical, comforting meal that combines tender beef, savory broth, and satisfying rice in every serving. With a few basic ingredients and enough simmering time, you can prepare a flavorful dinner that is easy to adapt for different tastes and cooking methods.