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Beef and Rice Stew
Ingredients
- 1.5 pounds, cubed beef chuck
- 1 cup rice
- 1 medium, diced onion
- 2 medium, chopped carrots
- 3 cloves, minced garlic
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- optional (e.g., thyme, bay leaf) additional spices
Instructions
- Gather all ingredients: beef, rice, onions, carrots, garlic, beef broth, tomatoes, and seasonings.
- In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, stirring until the onions are translucent.
- Increase the heat to medium-high and add the beef cubes. Sear the beef until browned on all sides.
- Stir in the chopped carrots and cook for another 2-3 minutes.
- Add the diced tomatoes and beef broth to the pot, bringing it to a boil. Season with salt, pepper, and any additional spices you prefer.
- Reduce the heat to low, cover the pot, and let the stew simmer for at least 1.5 hours until the beef is tender.
- While the stew is simmering, prepare the rice according to package instructions.
- Once the beef is tender, adjust seasoning if needed. Serve the stew over a bed of rice and garnish with fresh herbs if desired.
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