Ingredients:
For the Beef Stew:
2 lbs beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
2 cups beef broth
1 cup red wine (optional, substitute with more broth if not using)
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme
Fresh parsley, chopped (for garnish)
For the Rice:
1 1/2 cups white rice
3 cups water or chicken stock
1 tbsp butter
Salt, to taste
Instructions:
Prepare the Beef Stew:
Season the beef cubes generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
SautΓ© Aromatics:
In the same pot, add the onion and garlic. SautΓ© until softened, about 3-4 minutes.
Sprinkle the flour over the onions and garlic, stirring well to coat.
Deglaze and Build the Sauce:
Add the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
Cook the Beef:
Return the seared beef to the pot. Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Cook the Rice:
While the stew is cooking, bring water or chicken stock to a boil in a saucepan. Add the rice, butter, and salt.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Serve:
Plate the rice and ladle the beef stew over it. Garnish with freshly chopped parsley.
This hearty and flavorful dish is perfect for a cozy dinner. Enjoy it with a side of crusty bread or a fresh salad!
Title: Beef Stew with Rice
