Stew Beef With Rice Recipe

Marinate the beef

Pat the beef cubes dry with paper towels. In a bowl combine minced garlic, thyme, hot sauce (if using), 1 tsp salt, 1 tsp black pepper and 1 tablespoon vegetable oil. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors penetrate.

Dust and fry the beef

Heat a large skillet or Dutch oven over medium-high heat and add remaining 2 tablespoons vegetable oil. Spread 1 tablespoon flour on a plate and lightly toss marinated beef pieces to coat (shake off excess). When oil is hot and shimmering, working in batches if needed, add beef pieces in a single layer. Sear until well browned on all sides, about 3–4 minutes per batch. Remove browned beef to a plate and set aside. Do not overcrowd the pan to ensure proper browning.

Sweat the aromatics

Reduce heat to medium. If pan looks dry, add 1 tablespoon oil. Add sliced onions and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add sliced green and red bell peppers and continue to cook for 3–4 minutes until softened but still slightly crisp.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add canned diced tomatoes with their juices, 1 cup beef broth, Worcestershire sauce, paprika, oregano, and brown sugar. Stir thoroughly, scraping any browned bits from the bottom of the pan (deglazing). Add the bay leaf.

Simmer with beef

Return the browned beef and any accumulated juices to the pan. Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer 20–25 minutes, stirring occasionally, until beef is tender and sauce has thickened. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the simmering sauce; cook 1–2 minutes more to thicken. Taste and adjust seasoning with extra salt, pepper, or a pinch more sugar if tomatoes are too acidic.

Finish the stew

Remove the bay leaf. Stir in chopped parsley and squeeze half a lime or lemon over the stew for brightness (optional). Keep warm while rice finishes cooking.

Cook the rice

While the stew simmers, rinse 1 cup rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water, 1/2 tsp salt and 1 tsp butter or oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Serve the stew over or alongside the cooked rice, spooning extra sauce and peppers over the rice.