Nothing beats a hearty and flavorful beef stew with a side of rice on cold winter days. This is a simple and quick recipe made with ingredients that are always on hand in the fridge and pantry. We’ve used beef because it’s tender and low in fat, making this dish slightly lighter in calories. It’s paired with a side of white rice for a complete meal. This beef stew is versatile—you can add diced potatoes,...
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Heat a bit of oil in a large pot or skillet and brown the beef cubes.
Add the paprika, minced garlic, and salt to taste. Stir well to combine all the ingredients.
Add the chopped onion and bell peppers to the pot, cooking over low heat.
Add the chopped tomatoes, diced carrot, bay leaf, and red wine. Stir and let it cook for a minute until the alcohol evaporates.
Cover the pot or skillet and let it simmer over low heat for about 45 minutes, or until the beef is tender.
Heat the oil in a saucepan and sauté the rice for one minute.
Add the boiling water and salt.
Cook the rice over low heat for 20 minutes, with the saucepan partially covered.
You can add diced potatoes, peas, mushrooms, or dried mushrooms to the stew for extra flavor and texture.
Garnish the dish with chopped parsley for a fresh touch before serving.
Ensure the rice is cooked over low heat to avoid sticking or burning.
Can I use a different type of meat?
Yes, you can substitute beef with chicken, lamb, or pork, but cooking times may vary.
Can I make this stew without wine?
Yes, you can replace the wine with beef broth or water for a non-alcoholic version.
How can I thicken the stew?
You can thicken the stew by mashing some of the cooked vegetables or adding a small amount of cornstarch mixed with water.
Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and additional water.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
