How To Cook Stew Beef And Rice

Stew Beef and Rice

For weeks now, Randy has been chopping and cutting wood. The stockpile grows little by little each day. He enjoys the labor. It’s time for him to take a deep breath of the clean air, challenge himself, and divert his attention from his regular tasks. I occasionally accompany him in lugging a log or two, and it is a pleasant change of pace.

He is hungry for a hearty meal that will “stick to your bones” after working for hours on end. This rice dish with stewed beef is exactly what my husband, a lumberjack, ordered. Furthermore, is there another dish that so clearly screams comfort food? Well, maybe a few, but not many For miles around, the scent of stewing beef with peppers, onions, and oregano is enough to divert lumberjacks. 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 you make beef stew meat tender

The meat used to make stew beef is usually tough, and it takes longer to cook until it becomes tender. Tender, flavorful beef is produced when connective tissues break down over low heat in a liquid, such as beef stock. For this recipe, I recommend beef chuck. Beef round may used as well. Make sure the beef is cooked through and easily pulls apart. Although it typically takes two hours for beef to become tender, cooking times can change.

Making stew beef and rice is a great way to feed a crowd. For a substantial supper that could feed a whole crew of lumberjacks, double or triple the recipe, prepare a big tossed salad, and perhaps even some crusty bread. (I had to get in one more lumberjack. It is simple to prepare stew beef and rice up to one day in advance, cover, and chill until ready to serve. Any leftovers can be quickly reheated or combined with additional beef stock, diced tomatoes, sliced carrots, and mushrooms to make a filling soup.

Jamaican Beef Stew With Rice Recipe

  • 1 tablespoon olive oil
  • 2 1/2 pounds of 1-inch-cube-sized, boneless beef stew meat (chuck, for example)
  • Kosher salt and freshly ground black pepper to taste
  • 1 medium white onion, finely chopped
  • 4 carrots, peeled and cut into chunks
  • 2 habanero chiles, seeded and minced
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup rum
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 teaspoon hot pepper sauce
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 (14.5-ounce) can diced tomatoes, preferably fire roasted
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons steak sauce, such as A-1
  • 1/2 cup chopped scallions
  • 2 cups cooked long-grain white rice
  • Preheat the oven to 300°F and slide the oven rack to the lower-middle position. In a Dutch oven, heat the olive oil over high heat until smoking. Season beef with salt and pepper. Once the beef is well-browned on one side, add it to the pan and cook it without moving for about 6 minutes. Stir to loosen meat, and add onions and carrots. Stir and cook for 2 minutes. Then, lower the heat to medium and add the rum, garlic, and habaneros. Before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce, bring to a boil and simmer for two minutes.
  • Return to a boil, cover, and transfer to oven. Continue cooking for an additional one and a half hours or until the meat is fork-tender.
  • When stew is cooked, take it out of the oven and throw away the bay leaves and thyme sprigs. Should the stew be too thin, cook it on the stovetop until the right consistency is achieved. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice.