Beef Stew in Half the Time ! Served with Rice - 2 Sisters Recipes by Anna and Liz
Meat Dishes/ One Dish Meals/ Soups, Stews and Chili

Beef Stew in Half the Time ! Served with Rice

Beef Stew in Half the Time! by 2sistersrecipes.com

Beef Stew in Half the Time!  Beef Stew is made easily in half the time most stews take to make and it’s one of our favorite meals during the winter months.  Beef stew is the one meal you can count on that is always filling and satisfying, and when you serve it over rice or mashed potatoes to soak up that savory gravy, it’s becomes classic comfort food at its BEST!  And one the whole family will enjoy!

Tender chunks of beef are quickly browned on stove-top, then simmered with red wine, beef broth, carrots, celery, onions and sometimes with some fingerling potatoes added, and served over a bed of steamed rice, makes this a perfect one-dish meal.  What’s even better, the meal costs about $12.00 for a family of 4.

Beef Stew in Half the Time! by 2sistersrecipes.com

Years ago, beef stew was a meal made for Sunday dinners and it needed hours to simmer just to get the meat tender enough to eat.

When it comes to beef stew, everyone has a family favorite, and our favorite is Mom’s recipe.

Easy and delicious, no need to spend hours cooking in the oven, which means you have to be home all day waiting for it to cook.  This is done on stove-top, in one pot and in 1 hour it’s ready to serve!

Beef Stew is a wonderful dish to make for dinner on any chilly night.

We sometimes make beef stew on a lazy Sunday, and even double the recipe so we can reheat it during the weeknight or just freeze a batch.

Red wine is the secret ingredient to making a savory and delicious gravy.  It’s fabulous!  So don’t skimp on the wine!

Beef Stew in Half the Time! by 2sistersrecipes.com

Another reason to love this beef stew, is when it’s served over a bed of rice or mashed potatoes.

As you can see, we served it over rice.

But take my word for it, serving beef stew over either one, mashed potatoes or steamed rice goes really – really WELL simply because they both will soak up all that delicious gravy, making this meal even MORE amazing!

Most of all, when you make this beef stew not only will it make the entire house smell like HEAVEN, it will bring everyone to the table without having to call them!

 

GREAT TIPS:

When shopping for beef chunks, we recommend buying the best quality of beef.  Make sure the package will say, Beef for Stew!  It makes a huge difference on how long you need to simmer the stew for the meat to get tender.  Less quality in the meat = more cooking time needed.

You may add in mini potatoes to this recipe, but we recommend you add them in at very last 10 minutes before it’s done.   Also, you can add in a Parmesan rind to make the gravy more flavorful and give it a creamier texture.

Toss some freshly grated Parmesan cheese on top of each dish before serving,  and garnish with a sprinkle of fresh chopped parsley and you have a win-win dish!

Plus, if you prefer to use a Crock Pot or a Slow Cooker, this recipe will definitely work with one as long as you brown the meat first, before adding all the rest of the ingredients.  If you don’t have the time, you can throw everything into your slow cooker as is, and your stew will still taste good.

 ENJOY!!

 

You can Follow along below or jump down to the bottom of this post for our full recipe card!

 

Beef Stew in Half the Time!  Served with Rice

  • 1+ 1/2 pound beef chuck (for stew) cut into 2-inch pieces
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/4 cup all-purpose flour
  • 1/2 cup red wine
  • 1 onion- peeled, chopped
  • 3 carrots – peeled, sliced
  • 3 celery stalks – sliced
  • Optional: 1 pound of fingerling potatoes – rinsed
  • 4 cups all-natural Beef Stock
  • 1 sprig fresh rosemary
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • cracked black pepper to taste
  • 1/2 cup fresh parsley-chopped
  • 4 cups steamed long grain rice

In a large soup pot, heat olive oil and butter.
Open your package of beef chunks and cut each piece of meat into halves. They usually come in large pieces and cutting all the pieces in halves will cut the cooking time in half as well.  Then lightly season the meat with some salt and pepper.  Set aside.

In a small dish, place the flour.  Dip each piece of meat into the flour and coat all sides.  No need to dust off excess flour.

Drop each piece of meat into the pot with melted butter and oil.  Raise the heat to medium heat and cook the meat to brown all sides, about 5 to 7 minutes.

Pour in the red wine and simmer on low heat, 2 to 4 minutes, allow the wine to reduce a little. Using a wooden spoon, scrape the bottom of the pot to loosen the flour as the wine begins to thicken.
Then add all the vegetables, seasonings, herbs and beef stock.

Bring to a low boil, then lower the heat to lowest, and simmer for about 45 minutes, uncovered.  Stir occasionally.
Season with salt and pepper to taste.  If desired, add 1 or 2 teaspoons of cornstarch or flour to thicken the gravy.  Pull out a piece of meat to see if meat is tender.  If tender, turn off the heat.  Fish and remove the sprig of rosemary and discard.  Cover until ready to serve.

Meantime, in a medium size pot, cook the rice, following the directions to the package.  When rice is ready, spoon some rice into serving dishes, then create a well in the center of the rice and fill the center with a heaping scoop of beef stew and gravy.  Serve immediately.

Serves 6

4.5 from 4 reviews
Beef Stew in Half the Time ! Served with Rice
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Tender chunks of beef are quickly browned on stove-top, then simmered with red wine, beef broth, carrots, celery, onions and sometimes with some fingerling potatoes added, and served over a bed of steamed rice, makes this a perfect one-dish meal.
Ingredients
  • 1 pound or 1 + ½ pounds beef chuck (for stew) cut into 2-inch pieces or smaller
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • ¼ cup all-purpose flour
  • ½ cup red wine
  • 1 onion- peeled, chopped
  • 3 carrots - peeled, sliced
  • 3 celery stalks - sliced
  • Optional: 1 pound of fingerling potatoes - rinsed
  • 4 cups all-natural Beef Stock
  • 1 sprig fresh rosemary
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • cracked black pepper to taste
  • ½ cup fresh parsley-chopped
Ingredients for Rice:
  • 4 cups water
  • 2 cups long grain white rice, or basmati rice
  • 1 tsp. salt
  • 2 Tbsp. butter
Instructions
  1. In a large soup pot, heat olive oil and butter.
  2. Open your package of beef chunks and cut each piece of meat into halves. They usually come in large pieces and cutting all the pieces in halves will cut the cooking time in half as well. Then lightly season the meat with some salt and pepper. Set aside.
  3. In a small dish, place the flour.
  4. Dip each piece of meat into the flour and coat all sides. No need to dust off excess flour.
  5. Drop each piece of meat into the pot with melted butter and oil. Raise the heat to medium heat and cook the meat to brown all sides, about 5 to 7 minutes.
  6. Pour in the red wine and simmer on low heat for 2 to 4 minutes, allowing the wine to reduce a little. With a wooden spoon, scrape the bottom of the pot to loosen the flour as the wine begins to thicken.
  7. Then add all the vegetables, seasonings, herbs and beef stock. Raise the heat to medium-high.
  8. Bring to a low boil, then lower the heat to lowest, and simmer for about 45 minutes, uncovered. Stirring occasionally.
  9. Taste the gravy and season with salt and pepper to taste. If you desire, you may add 1 or 2 teaspoons of cornstarch or flour to thicken the gravy. Pull out 1 piece of meat and check to see if meat is tender. If meat is tender, turn off the heat. Fish and remove the sprig of rosemary and discard. Cover with a lid, and leave it on the stove until ready to serve.
  10. Meantime, in a medium size pot, make the rice, following the directions to the package.
Directions for RIce:
  1. In a medium size pot, bring 4 cups of water to boil. Add rice, salt and butter. Cover. Simmer on lowest heat for 20 minutes, or until tender. Stir rice before serving.
  2. When rice is ready, spoon some rice into serving dishes or pasta bowls, then create a well in the center of the rice and fill the center with a heaping scoop of beef stew and gravy.
  3. Serve immediately.

  Thanks for stopping by and Thanks for PINNING!!  🙂

Beef Stew in Half the Time! by 2sistersrecipes.com

 

 

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15 Comments

  • Reply
    SavoringTime in the Kitchen
    November 21, 2016 at 11:26 pm

    I'm pinning this one to try after Thanksgiving, Ladies! It looks so warm and comforting for a chilly winter night. I love your recipes 🙂

    • Reply
      annaliz
      November 22, 2016 at 4:27 am

      Thank you for pinning and for your kind words!

  • Reply
    Tricia Buice
    November 22, 2016 at 2:44 am

    Half the time sounds pretty great to me! It looks and sounds wonderful too. Thanks so much! Happy Thanksgiving!

    • Reply
      annaliz
      November 22, 2016 at 4:31 am

      Thank you Tricia! We hope To post one more before Thanksgiving.
      Xox

  • Reply
    Sally
    January 18, 2018 at 7:42 pm

    This looks wonderful and its on my list to make this week!

  • Reply
    leezee
    January 19, 2018 at 3:55 pm

    This looks scrumptiously delicious! What makes it cook in half the time?

    • Reply
      by Anna and Liz
      January 24, 2018 at 8:12 pm

      Hi Leezee, what makes this beef stew cook in half the time is really due to the quality of the meat used and the size of the meat as well. If the meat is not the best quality, it will need more cooking time to get it to tenderize it in order not get chewy and tough meat. That’s why I always look for packages that say “beef for stew” or I’ll ask the butcher in the meat section at the market. And, sometimes in the packages, the beef chunks come too large and need to be cut in half or even smaller and that too helps cut the time in half. I hope this helps!

  • Reply
    Treathemorrhoidspain
    March 12, 2018 at 6:36 am

    Can I replace beef with chicken? Please let me know

    • Reply
      by Anna and Liz
      April 4, 2018 at 9:05 am

      Yes, I think you should go for it! I have never made it with chicken- but that’s how a lot of these recipes are born – testing them!! 🙂

  • Reply
    PregnancyPDF
    March 13, 2018 at 3:43 am

    I love Beef Stew recipe and it is really awesome.

    • Reply
      by Anna and Liz
      April 4, 2018 at 9:02 am

      Thanks so much!!

  • Reply
    Kidneysolutionreview
    March 14, 2018 at 2:19 am

    Beef Stew with fried rice is better option and taste delicious

  • Reply
    Zoe Bray
    August 12, 2018 at 3:20 am

    Beef Stew is my favorite and I tried it replacing Beef with Chicken as well.

    • Reply
      by Anna and Liz
      August 14, 2018 at 2:38 pm

      Thanks so much!

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