Beef Stew with Rice
Beef stew with rice: beef chuck simmered with onion, green bell pepper, garlic, oregano and bay leaf in beef stock until tender, thickened with cornstarch and served over rice. Serves 4.
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Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef chuck cut into 2-inch chunks; round also works
- 2 cups onion thinly sliced or diced, about 1 large onion
- 1 1/2 cups green bell pepper thinly sliced or diced, about 1 large pepper
- 4 cloves garlic minced or grated
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 5 cups beef stock
- 1 bay leaf
- 1/4 cup cold water for the cornstarch
- 3 tablespoons cornstarch
- salt and black pepper additional, to taste
- 4 cups cooked rice for serving
Instructions
- Heat the oil in a large pot or skillet over medium heat. When it's hot, add the beef and lightly brown the chunks on all sides.
- Add the onion and bell pepper and cook, stirring now and then, for 5 minutes. Stir in the garlic, oregano, salt and pepper and cook 2 more minutes.
- Stir in the beef stock and bay leaf and bring to a low simmer. Cover and simmer over low heat until the beef is tender, about 1 1/2 to 2 hours.
- Remove a portion of the beef, shred it and return it to the stew. A potato masher also works to break the meat apart in the pot.
- Whisk the cold water and cornstarch together. Slowly stream it into the stew, stirring, then simmer another 15 minutes until thickened. Taste and add salt and pepper.
- Serve the stew warm over the cooked rice.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil (165F); not in a slow cooker.
Nutrition
Serving: 1servingCalories: 673kcalCarbohydrates: 62.3gProtein: 59gFat: 19.5gSodium: 1873mgFiber: 3.2gSugar: 5.1g
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