Traditional Beef Stew with Rice Recipe

There's nothing quite like a big, cozy bowl of beef stew with rice to warm you up! This classic, hearty meal is perfect for a chilly weeknight or a relaxed Sunday dinner. We're talking about a rich, savory gravy, unbelievably tender beef, and a medley of comforting vegetables, all served over a bed of perfectly fluffy rice that's just begging to soak up every last drop of that delicious sauce. Get ready to master the best beef stew recipe that will become a staple in your home!
So, what makes this traditional beef stew recipe so special, especially when served over rice? It all comes down to the classic stew-building blocks: searing the beef for deep flavor, sautéing aromatics, and then letting everything simmer for a long, slow cook. This process develops an incredible depth of flavor that you just can't rush. And the rice? Oh, the rice! It's the perfect companion, soaking up all that glorious gravy without needing extra bread. It creates a complete, balanced, and incredibly satisfying meal that truly hits the spot.

Ingredients

• For the Beef Stew:
• 2 pounds stew beef (such as chuck roast), trimmed and cut into 1 to 1 ½-inch cubes
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced into ½-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 4 cups beef broth or stock
• 1 pound Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch mixed with 2 tablespoons cold water for slurry)
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon kosher salt, plus more to taste
• For the Fluffy Rice (to serve with the stew):
• 1 ½ cups long-grain white rice (such as Basmati or Jasmine)
• 2 ¼ cups water or chicken/vegetable broth
• ½ teaspoon salt
• 1 tablespoon butter (optional)

Directions

1. Season & Sear the Beef: Pat the beef cubes dry with paper towels. Season generously with 1 teaspoon salt and ½ teaspoon black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding the pot, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Remove seared beef to a plate and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Toast Tomato Paste & Deglaze: Stir in the tomato paste and Worcestershire sauce. Cook for 1-2 minutes, stirring constantly, allowing the tomato paste to "toast" and deepen in color. Pour in about ½ cup of the beef broth, scraping the bottom of the pot vigorously to deglaze and release any remaining flavorful browned bits.
4. Build Broth & Simmer: Return the seared beef to the pot. Add the remaining beef broth, bay leaf, and dried thyme. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes to 2 hours, or until the beef is very tender.
5. Add Vegetables: Stir in the cubed potatoes. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender but not mushy.
6. Thicken to Gravy Consistency: In a small bowl, whisk together the flour with ¼ cup of cold water until smooth (or prepare your cornstarch slurry). Slowly whisk the flour mixture into the simmering stew. Increase the heat slightly and cook, stirring occasionally, until the stew thickens to a rich gravy consistency that coats the back of a spoon, about 5-10 minutes. Remove the bay leaf before serving. Taste and adjust seasoning if needed.
7. Cook the Rice While Stew Finishes: About 20 minutes before the stew is ready, prepare the rice. Rinse the long-grain white rice under cold water until the water runs clear (optional, but helps with fluffiness). In a medium saucepan, combine the rinsed rice, 2 ¼ cups water or broth, and ½ teaspoon salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
8. Rest & Fluff Rice: Remove the rice from heat (keeping the lid on!) and let it rest for 5-10 minutes. This steam time is crucial for fluffy rice. If using, stir in the butter, then fluff with a fork.
9. Serve: Ladle the fluffy rice into bowls, then spoon generous amounts of the rich beef stew over the top. Garnish with fresh parsley, if desired.