If comfort had a flavor, it would be a generous, steamy bowl of Stew Beef and Rice. This classic, soul-soothing dish brings tender beef simmered in a savory gravy, nestled beside (or right on top of) fluffy rice that soaks up every last drop of robust, aromatic sauce. The simplicity of the ingredients doesn’t just make this recipe approachable — it lets every element shine. Whether you’re craving a hearty Sunday dinner or an easy weeknight feast, Stew Beef and Rice promises familiar warmth and flavor in every bite.

Stew Beef and Rice Recipe - Recipe Image

Ingredients You’ll Need

What I love about Stew Beef and Rice is how it transforms everyday basics into something truly wonderful. Each ingredient plays its own vibrant role: the meat becomes fall-apart tender, while the vegetables, herbs, and just the right touch of seasoning round out a dish that looks as inviting as it tastes.

Vegetable oil: Essential for browning the beef and drawing out its full, meaty flavor at the start.
Beef chuck or round (2 lbs, cut into 2-inch chunks): These cuts provide richness and cook down to perfect tenderness over time.
Onion (2 cups, finely sliced or diced): Adds a sweet, aromatic base that melts beautifully into the sauce.
Green bell pepper (1.5 cups, thinly sliced or diced): Lends bright color and mild, fresh earthiness.
Garlic cloves (4, minced or grated): Gives the stew its savory back note and extra depth.
Dried oregano (2 teaspoons): A gentle sprinkle brings herby fragrance and balance to the stew.
Salt (1 teaspoon): Enhances all those rich, homey flavors.
Ground black pepper (1 teaspoon): Adds just enough warmth and zip in every spoonful.
Beef stock (5 cups): Forms the backbone of your gravy; use a good quality stock for best results.
Bay leaf (1): Simmered slowly, it imparts a subtle, unmistakable complexity.
Cornstarch (3 tablespoons): The secret for transforming the simmered juices into luscious, spoon-coating gravy.
Cold water (1/4 cup): Blends smoothly with the cornstarch to prevent lumps.
Additional salt and pepper to taste: Always taste at the end and adjust; your palate knows best.
Cooked rice (4 cups): Fluffy, tender, and ready to anchor your heaping ladle of stew.

How to Make Stew Beef and Rice

Step 1: Brown the Beef

Start by heating a large pot or skillet over medium heat, then add your vegetable oil. Once it’s hot and shimmering, lay in the beef chunks — don’t crowd the pan! Browning the beef on all sides is the key to building deep flavor as those caramelized bits enrich the entire stew later. Don’t rush this step; patience brings out the best taste.

Step 2: Sauté the Vegetables

Once your beef has a lovely sear, scoop in the sliced onions and bell pepper. Let them cook for about five minutes, stirring occasionally, until they soften and their natural sweetness comes alive. Now, toss in the minced garlic, dried oregano, salt, and black pepper. Stir everything together, and let the aromatics work their magic for another two minutes.

Step 3: Build the Stew

Pour in the beef stock and drop in the bay leaf. Allow the whole pot to come up to an easy simmer — not a hard boil. Cover and let it gently simmer on low heat so the beef gradually becomes meltingly tender. This step should take between 1 1/2 to 2 hours. If you peek, you’ll see the kitchen slowly filling with incredible aromas.

Step 4: Shred the Beef

Once the beef is fully tender, remove a portion from the pot and shred it apart using two forks, or even a potato masher if you like shortcut methods. Return all the meat to the pot, mixing it back into the developing gravy for extra body and hearty texture.

Step 5: Thicken the Gravy

Next, whisk the cornstarch into the cold water until completely dissolved — no lumps allowed! Gradually pour this slurry into the simmering stew, stirring constantly. After about fifteen minutes, you’ll notice the sauce thickening into a beautifully glossy, rich gravy. Taste and adjust with extra salt and pepper to suit your palate.

Step 6: Serve Over Rice

Finally, spoon the hot, savory stew over generous portions of steamed rice. The perfectly cooked grains will soak up all that flavor, turning every forkful into pure comfort food joy.

How to Serve Stew Beef and Rice

Garnishes

Add a sprinkling of fresh chopped parsley, scallion greens, or even a few cracks of black pepper just before serving. These garnishes brighten up the dish visually and add a hint of fresh flavor to every bite of your Stew Beef and Rice.

Side Dishes

While Stew Beef and Rice can absolutely stand proudly on its own, a simple green salad, cornbread muffin, or roasted root vegetables make delightful sidekicks. These sides offer contrasting textures and flavors that round out your plate.

Creative Ways to Present

For a twist, try serving Stew Beef and Rice in wide, shallow bowls to showcase the glossy gravy, or use a ring mold to stack the rice neatly before ladling the stew over the top. Leftovers even make an incredible stuffing for bell peppers or baked potatoes.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Stew Beef and Rice into airtight containers. The flavors continue to deepen overnight, making your second (or third!) bowl even more irresistible. Store in the fridge for up to four days.

Freezing

This recipe also freezes beautifully. Simply portion the stew and rice into freezer-safe bags or containers, removing as much air as possible. Label with the date, and enjoy within three months for the best quality. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat Stew Beef and Rice in a saucepan over low heat, adding a splash of water or beef stock to loosen the sauce if needed. Stir occasionally as it heats through, making sure everything is piping hot before serving. Microwaving individual portions works well, but take care to stir halfway through for even warmth.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck and round are classic for Stew Beef and Rice thanks to their marbling, brisket or stew meat blends also work quite well after a long simmer. Consider adjusting cook time based on your chosen cut’s thickness and fat content.

Is there a way to make this dish gluten-free?

Yes, Stew Beef and Rice is naturally gluten-free as long as your beef stock and cornstarch are certified gluten-free. Always double-check store-bought stocks, as ingredients can vary.

Can I add extra vegetables?

Certainly! Carrots, celery, peas, or mushrooms all play nicely here. Add firmer veggies with the onions and bell pepper, or stir in quick-cooking veggies toward the end so they don’t overcook.

What’s the best rice for this recipe?

Any variety you love will do the trick, but long-grain white rice is a classic pairing for Stew Beef and Rice. Jasmine or basmati offers floral notes, while brown rice brings extra nuttiness and a bit more chew.

Can I use a slow cooker or Instant Pot?

Definitely. To save time, brown the beef and sauté the veggies first, then cook on low in a slow cooker for 7-8 hours or on high for 4-5. For the Instant Pot, use the sauté function, then pressure cook on high for about 40 minutes, releasing pressure naturally for tender results. Thicken as directed at the end.

Final Thoughts

This Stew Beef and Rice recipe is more than just a meal; it’s a warm hug in bowl form. With its rich sauce, tender beef, and perfectly fluffy rice, it’s bound to become a comfort food favorite in your kitchen. I hope you’ll gather your loved ones and give it a try — you’ll savor every spoonful!