Description
A hearty and flavorful beef stew perfect for a chilly day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into chunks
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 3/4 cup long-grain white rice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef in batches and brown all sides. Transfer to a plate when browned.
- In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
- Stir in tomato paste and cook for 1–2 minutes. Add diced tomatoes and mix to deglaze the pan.
- Return the beef to the pot. Pour in beef broth, add bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 1–2 hours until beef is tender.
- Stir in rice and simmer uncovered for 20–25 minutes, until rice is fully cooked. Stir occasionally.
- Remove bay leaf, taste and adjust seasoning. Garnish with chopped fresh parsley and serve hot.
Notes
- Use a variety of vegetables to enhance the flavor.
- Feel free to substitute beef with other proteins if desired.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg