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Herb and Beef Stew with Rice

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Herb and Beef Stew with Rice is a comforting, hearty dish featuring tender chunks of beef simmered with aromatic herbs, vegetables, and broth, served over fluffy rice. It’s a wholesome, flavorful meal perfect for chilly nights or Sunday dinners.

Ingredients

Scale
  • 1.5 lbs beef stew meat, cut into bite-sized cubes
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp flour (optional, for thickening)
  • 2 cups cooked white or brown rice, for serving
  • Fresh parsley, for garnish

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove and set aside.
  2. Add onion, garlic, carrots, and celery to the pot. Sauté until softened, about 5–6 minutes.
  3. Stir in tomato paste, thyme, rosemary, and bay leaf. Cook for 1–2 minutes.
  4. Return beef to the pot. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer for 1.5 to 2 hours, or until beef is tender. If desired, mix flour with a bit of water and stir into the stew during the last 10 minutes to thicken.
  6. Remove bay leaf. Serve stew over rice and garnish with chopped parsley.

Notes

  • Use chuck roast for the best flavor and tenderness.
  • Can be made in a slow cooker: cook on low for 6–8 hours.
  • Add potatoes or peas for extra heartiness.
  • Leftovers are even better the next day and freeze well.

Nutrition

Find it online: https://ukfinda.com/herb-and-beef-stew-with-rice/