Description
A hearty beef stew with potatoes and carrots, cooked in a rich broth and served over rice.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, plus more for serving
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 3 medium potatoes, peeled and cut into chunks
- 3 medium carrots, cut into thick pieces
- 1 bay leaf
- 2 cups cooked white rice
Instructions
- Pat the beef dry and season with salt and black pepper.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches and brown on all sides, about 5–7 minutes per batch. Transfer the browned beef to a plate.
- Add the onion to the same pot and cook for 3–4 minutes until softened. Stir in the garlic and tomato paste and cook for another minute.
- Return the beef to the pot. Pour in the beef broth and Worcestershire sauce, then add the thyme, paprika, and bay leaf.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour 15 minutes, or until the beef begins to become tender.
- Add the potatoes and carrots. Cover and continue simmering for 30–40 minutes, or until the beef is fork-tender and the vegetables are soft.
- Remove the bay leaf. Simmer uncovered for a few minutes if needed to thicken the gravy.
- Spoon the beef stew over fluffy white rice and finish with freshly cracked black pepper before serving.
Notes
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew before serving.
- You can substitute sweet potatoes for regular potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Beef Stew, Beef Stew with Potatoes, Beef Stew with Carrots, Beef and Rice Recipe, One Pot Beef Stew, Hearty Beef Dinner