Easy Stew Beef and Rice Recipe

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Stew Beef and Rice is a unproblematic recipe however satisfying and full of flavour. And comfort food doesn't get whatsoever meliorate than this like shooting fish in a barrel Stew Beef and Rice Recipe . Onions, peppers, garlic, and oregano are slowly cooked with beefiness to create one hearty meal.

Easy Stew Beef and Rice Recipe | shewearsmanyhats.com

Stew Beef and Rice

Randy has been cut and chopping woods for weeks on finish now. The stockpile grows little by petty each day. He enjoys the labor. It's time for him to deeply breathe in the fresh air, push himself and focus on something other than his normal piece of work. I join him every now then to lug a log or two, and it is indeed a nice change of pace.

Later hours of work like that he'south ready to eat hearty "stick to your bones" food. This Stew Beef and Rice is just what my lumberjack married man ordered. Plus, is there any other dish that screams condolement food so loudly? A few perhaps, but non many. Merely the scent of beef stewing in onions and peppers and oregano is enough to distract lumberjacks for miles around. It's hearty enough to satisfy them too. A satiated lumberjack is a happy lumberjack. Okay, enough with the lumberjack references. Moving right along …

How do yous make stew beefiness

Not only is Stew Beef and Rice delicious condolement food to the max, it is oh so easy to make. Begin by lightly browning beef chunks (beefiness chuck is our preference) on all sides. Add in diced onion and bell pepper, and melt, stirring for about five minutes. Adjacent in is the garlic, oregano, salt and pepper. Continue to cook, stirring for a bit. And so add the beef stock and bay leaf. Bring to a simmer, comprehend and let simmer until the beef is tender.

It usually takes about an hr and a one-half or 2 hours for the beefiness to get tender. The beefiness should exist easy to shred apart with a fork, which is the next step. I like to remove a portion of the beef and use a fork to shred it apart, then add back to the stew earlier thickening information technology upwardly with a chip of water and cornstarch. The whole process requires very little hands-on time. That'south a the lovely thing almost stews. But get them going and let them stew.

How practice yous brand beef stew meat tender

Cuts of meat used for stew beef are typically tough and require longer cook times to make tender. When cooked slow, over low estrus in a liquid, similar beef stock, connective tissues suspension downward resulting in tender flavorful beef. For this recipe, I recommend beefiness chuck. Beefiness round may used as well. Be certain to cook until beef is tender and like shooting fish in a barrel to pull apart. While information technology usually takes effectually 2 hours until beefiness is tender, cook time may vary.

Easy Stew Beef and Rice Recipe | shewearsmanyhats.com

Stew Beef and Rice is an excellent meal for preparing for a group. Double or triple the recipe, make a large tossed salad, maybe some crusty staff of life likewise for one hearty repast that will feed a whole crew of lumberjacks. (I had to get in one more lumberjack.) Stew Beef and Rice can easily be made ahead by a day and then covered and refrigerated until prepare to reheat before serving. Leftovers? They can easily be rewarmed or add together more beef stock, along with diced tomatoes, sliced carrots and mushrooms for a hearty soup.

More than peachy lumberjack food recipes:

  • Chicken Pot Pie Recipe
  • Classic Spaghetti and Meatballs Recipe
  • Like shooting fish in a barrel Craven and Dumplings Recipe
  • Meatloaf Recipe from Mama Loves Food
  • Pepper Steak from South Your Mouth
  • Chicken Fried Steak from Spicy Southern Kitchen

Easy Stew Beef and Rice Recipe | shewearsmanyhats.com

Stew Beef and Rice Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck (or circular), cut into approx. 2-inch chunks
  • two cups thinly sliced or diced onion (most 1 large onion)
  • one i/two cups green bell pepper thinly sliced or diced (near one big pepper)
  • four garlic cloves, minced/grated
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon footing black pepper
  • 5 cups beef stock
  • 1 bay leaf
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • additional salt and pepper to taste
  • 4 cups cups cooked rice

Instructions

  1. Heat a large pot or skillet over medium heat. Add vegetable oil. When oil is hot, add beef. Lightly brown beef chunks on all sides. Add onion and bell pepper; melt, stirring occasionally, for v minutes. Stir in garlic, stale oregano, table salt and pepper. Continue to cook for 2 minutes stirring occasionally.
  2. Stir in beef stock and bay leaf; bring to a low simmer. Cover and simmer over low heat until beef is tender, about 1 1/2-ii hours.* Remove a portion of the beef; shred autonomously then render to stew. (A potato masher could also be used to mash the meat apart while in the pot.)
  3. Add cold water to a small-scale measuring cup or mixing bowl. Whisk in cornstarch until thoroughly blended. Slowly stream cornstarch mixture into stew, stirring until combined. Simmer for another 15 minutes. Stew will thicken. Salt and pepper to taste.
  4. Serve warm over cooked rice.

Notes

*Melt time may vary depending on beef. Be sure to cook until tender.

Posted on January 10, 2022 by Amy Johnson