Okay. We know, there are a lot of beef stew recipes out there. But maybe that’s just because there are a lot of things to love about beef stew and each recipe tries to harness those well-loved traits the best they can. Some recipes gussy things up with carrots, or potatoes, or even turnips, or Guinness, or red wine. Not this beef stew. It may seem basic, but it’s got literally everything you want out of a beef stew. And what are those things?
When you dig into a bowl of stew, you want tender, fall-apart beef; rich, meaty flavor; and that kind of stick-to-the-ribs heartiness that only a piping hot bowl of comfort can give you.
Well, this beef stew focuses on just those things, and it gives them to you straight up. It doesn’t bother with colorful veggies or a whole lot of herbs. It’s simple, yes, it’s basic… but that means it has a deep, genuine beef flavor. Basically, it’s the heartiest, comfiest, tastiest beef stew we know how to make. You might say it’s beef stew in its truest form.
You start by browning the beef. (Take the time to do this well! It helps to develop the flavor.) You add a little onion and celery and let them get nice and soft, before stirring in some tomato paste, garlic, and a few other seasonings. The beef goes back in, along with the broth, and it simmers away until it’s tender as can be. Rice gets added at the very end, and it adds a nice soft bite in contrast to the hearty beef. Enjoy!
Beef and Rice Stew
Serves 6; 30min
- 6 cups beef broth
- Water, as needed
- 2 lbs beef stew meat
- 1 cup uncooked white rice
- 1 small onion, chopped
- 1 rib celery, finely chopped
- 1-2 cloves garlic, minced
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 dried bay leaf
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground pepper, to taste
- Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Pat beef dry and season liberally with salt and pepper. Once oil is hot, brown beef on all sides, working in two batches. Remove browned beef to a plate and set aside.
- Add more oil to the pot if needed and add the onion and celery. Cook until soft, about 5 minutes.
- Stir in garlic and tomato paste and cook two more minutes. Add paprika, Worcestershire, bay leaf, the beef, and the broth. Turn heat to high and bring to a boil. Cover and reduce to a simmer, cook until beef is tender, about 1 1/2 hours.
- If you desire a thinner soup, add some water to the pot. Add white rice, cover again, and simmer until rice is tender, about 20 more minutes. Season to taste with salt and pepper and serve. Enjoy!
Adapted from Natasha's Kitchen.