Beef and Potato Stew with Basmati Rice recipe

Beef and Potato Stew with Basmati Rice

by Saramin (@678sarin)
Prep Time
20min
Cook Time
1hr 0min
Total Time
1hr 20min

A hearty beef and potato stew served with basmati rice, featuring a blend of vegetables and spices for a comforting meal.

Ingredients

2 Servings
(1 serving = 1 bowl of stew with rice)
  • 2clove
    Garlic
  • 1piece
    Yellow Onion
  • 1piece
    Carrot
  • 2 1/4cups
    Red Potatoes
  • 4tbsp
    Pimento Stuffed Green Olives
  • 1piece
    Beef Bouillon Cube
  • 1piece
    Bay Leaf
  • 4tbsp
    White Cooking Wine
  • 2/3cup
    Basmati Rice
  • 1piece
    Green Bell Pepper
  • 12oz
    Cubed Beef
  • 1cup
    Tomato Sauce
  • 2tsp
    Salt
  • 1tbsp
    Olive Oil
  • 2cups
    Water
  • Ground Black Pepper

How to make Beef and Potato Stew with Basmati Rice

Preparation

  1. Mince the garlic and place it into a medium bowl. Discard the stem, pith, and seeds of the green bell pepper. Cut into 1/2-inch dice and add to the bowl with the garlic.

  2. Peel and cut the yellow onion into 1/2-inch dice and add to the bowl. Peel the carrot, slice it in half lengthwise, and cut into 1/2-inch slices; set aside.

  3. Cut red potatoes in half, then cut each half into 4 pieces. Slice pimento stuffed green olives in half lengthwise, then into slivers; hold.

Cooking the Beef

  1. Pat the beef dry with paper towels. Season the cubes with salt and ground black pepper.

  2. Heat olive oil in a large saucepot over medium-high heat. When hot, add the beef and sear on the first side for 2 to 3 minutes.

  3. Stir and continue to cook for 6 to 8 minutes. Transfer the beef to a plate and set aside.

Cooking the Vegetables and Stew

  1. Reduce heat to medium and add garlic, bell pepper, and onion to the same saucepot. Sauté for 5 to 7 minutes, stirring constantly.

  2. Add the tomato sauce, beef bouillon cube, 1 cup of water, bay leaf, and white cooking wine. Stir, increase the heat to high, and bring to a boil. Cook, uncovered, for 5 minutes, stirring occasionally.

Cooking the Rice

  1. While the stew is simmering, bring 1 cup of water and 1 tsp of salt to a boil over high heat in a small saucepot.

  2. Add the basmati rice, stir, and continue to boil for 2 minutes.

  3. Reduce the heat to low, stir, cover the pot, and simmer for 20 to 25 minutes. Remove from heat, fluff the rice, and keep covered until plating.

Finalizing the Stew

  1. Add the carrots and potatoes to the stew and cover the pot. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

  2. Add beef to the stew, stir, cover the pot, and continue to cook for an additional 15 minutes or until the vegetables are soft. Remove from heat and add the olives; stir. Season with salt and ground black pepper to taste.

  3. Discard the bay leaf. Divide the rice evenly between two bowls. Top with the beef and potato stew. Serve and enjoy.

Tips & Tricks

  1. For a richer flavor, let the stew simmer longer to allow the flavors to meld.

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Recipe by

Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...