Lean Beef Stew Meat Recipe Rice
A slow Braised Beef Stew with Rice is not a typical beef stew, only it'due south absolutely delicious all the same. Loaded with tender chunks of beef, and carrots, peppers, celery, corn, and rice, this stew is perfect someday!
No matter what the season, there'south just something that's super comforting about eating a big bowl of piping hot beef stew. And, if done simply correct, a cheaper cut of beef, such as stewing beef, which is what I used in this particular recipe, becomes tender and moist – almost to the point of melting in your oral cavity.
To be completely honest with yous, Dear Reader, this recipe was originally supposed to be a classic beef stew, but in my Saturday forenoon grocery shopping haste, I forgot to purchase potatoes. I was already well into the cooking process when I realized I was missing what is considered to be an important ingredient to a beef stew. I needed to improvise and hope for the best.
I remembered that my mom used to make a chicken or turkey with rice stew and I thought how bad can a beef with rice stew be? Well, much to my surprise, it worked extremely well! Since the purpose of potatoes in soups or stews (other than taste and texture) is to add a starch component which, in plow, helps to thicken the stew, I knew rice would provide the same issue. I decided to use basmati rice in this particular stew for two reasons. The first reason is that it's my favourite type of rice. And, secondly, basmati rice is a longer grain rice and keeps its shape and consistency in a soup or stew.
You can use whatever rice you take on mitt, only be sure that it's pre-cooked rice. Adding the precooked rice to the stew during the last few minutes will ensure that the rice is just heated though and non overcooked. It will also release some of the starch and thicken the broth. As you tin can run into from the pictures, the broth in my stew is very thick. Merely the manner a good stew should exist!
Some other great matter about a thick and hearty stew is that it's a consummate meal. Yous don't demand to add any sides or serve it with any bread or crackers. It'southward perfect merely the manner it is and information technology's filling and wholesome. Summer or winter, it doesn't matter; Braised Beef Stew with Rice is perfect any solar day of the week!
Note: I used my homemade Roast Beef Seasoning Alloy in this recipe. It's a peachy seasoning that works very well for the dredging portion of this recipe. A simple all-purpose flour dredge will work just fine if you're not up to making the seasoning blend.
In a bustle? Salve this recipe to your Pinterest board for quick and easy reference! Click HERE!
Braised Beefiness Stew with Rice
A ho-hum Braised Beefiness Stew with Rice is not a typical beef stew, but it's admittedly delicious withal. Loaded with tender chunks of beef, and carrots, peppers, celery, corn, and rice, this stew is perfect someday!
Pin Recipe Relieve RecipeSaved! Impress Recipe
Servings 8
- 2 pounds stewing beef, cut into one inch cubes
- 3 tablespoons olive oil
- 1/2 cup roast beefiness seasoning blend, encounter link in post
- three big carrots, peeled and chopped
- i large stalk celery, chopped
- ane/two green pepper, chopped
- i/2 red pepper, chopped
- ii cloves garlic, minced
- 1 large onion, chopped
- 1 cup frozen corn
- 4 tablespoons tomato plant paste
- i teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups beef stock
- two bay leafs
- 4 cups white rice, cooked
- ane/iv cup parsley, chopped (plus more for garnish - optional)
-
Add the olive oil to a large Dutch oven over medium rut.
-
Glaze each slice of beef in the roast beefiness seasoning blend. Fry the beef in a single layer (practice not overcrowd the pan - fry in batches) in the Dutch oven - near two minutes per side.
-
Remove the beefiness from the pan and set bated.
-
Add the carrots, celery, ruby and greenish peppers, garlic, onion, thyme, tomato plant paste, salt, pepper, bay leafs, and beef stock to the pan. Stir well until tomato paste has been absorbed by the liquid.
-
Next, add the previously sauteed beef and stir. Place a lid on the pan and lower the estrus to a low simmer. Allow to simmer for 2 hours. (Check the pan and stir every 30 minutes.)
-
Next, add the corn and simmer for xxx minutes with the hat on.
-
Lastly, add the rice and parsley. Stir the rice into the liquid. If the stew needs more liquid, add a one-half cup more of beef stock or h2o. Place the lid on the pan and simmer for 5 minutes.
-
Serve and bask!
All access to Lord Byron's Kitchen! Never miss another recipe! Follow me onFACEBOOK,INSTAGRAM, ANDPINTEREST!
"In France, cooking is a serious art grade and a national sport." – Julia Child
Reader Interactions
Source: https://www.lordbyronskitchen.com/braised-beef-stew-rice/
0 Response to "Lean Beef Stew Meat Recipe Rice"
Post a Comment