Beef Stew in Half the Time Served with Rice! This beef stew is the one meal you can count on that is always filling and satisfying, and when you serve it with rice or mashed potatoes to soak up that savory gravy, it’s become classic comfort food at its BEST!
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.
This recipe will make a large pot of beef stew to feed a large family and extra for lunch the next day.
What’s even better, this meal will cost about $12.00 dollars for a family of four.
Our mothers and grandmothers made beef stew and it would take them hours to cook and simmer the stew just to get the meat softened and tenderized enough to eat it.
When it comes to making beef stew, everyone has a family favorite and our mom’s recipe is delicious!
What Makes our Beef Stew in Half the Time?
Always buy the best quality of beef! When shopping for beef chunks, we recommend buying the best quality of beef, making sure the package says “Beef for Stew!”
This is the main reason for cutting the time in half when cooking, but it will give you the most tender bite and not turn out tough and chewy.
Keep in mind, you pay a few pennies more, but it’s worth it. Less quality in the meat = more cooking time needed.
No need to spend hours cooking in the kitchen. This recipe for beef stew is easily made on stove-top and in one pot!
Cook’s Notes and Tips for Success!
First, before you start, take out the package of “beef for stew” from the refrigerator, and set it down on your counter, allowing the meat to warm up to room temperature for at least 30 minutes before starting.
You can steam some rice while you are making the stew. And keep it covered, so it will be ready for you when serving.
Red wine is the secret ingredient, as it lends to a savory and delicious gravy. It’s fabulous! So don’t leave it out!
Vegetables are great in beef stew. You may even add in a few mini potatoes to this recipe, but we recommend you add them in at the very least 15 minutes before it’s done. Otherwise, you could end up with mushy potatoes in the stew.
Also, you can add in one Parmesan rind to make the gravy more flavorful and give it a creamier texture.
Serve beef stew over a bed of rice, and garnish with a sprinkle of freshly chopped parsley and grated Parmesan cheese, at the table.
Can We Make Beef Stew in Our Slow Cooker?
This recipe will definitely work with your slow cooker or crockpot as long as you brown the meat first and then add in all the rest of the ingredients. Then turn on your slow-cooker and allow to slow cook for 2 to 4 hours.
Can We Freeze Beef Stew?
Yes, you can. You can freeze up to one month. We sometimes make beef stew on a lazy Sunday and even double the recipe so we can either reheat some during the weeknight and freeze a batch.
Beef Stew is perfect served over a bed of rice or mashed potatoes to soak up that delicious savory gravy.
This is such a delicious meal. I bet your family will go bonkers over this beef stew. And, when you’re cooking this stew, your entire house will smell like HEAVEN, and that alone will bring everyone to the table, presto!
*Follow along with our Step-by-Step directions, or jump down to the bottom for our full recipe card!
Ingredients for Beef Stew in Half the Time! Served with Rice:
1+ 1/2 pound beef chuck (for stew) cut into 2-inch or smaller 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
2 tsp. salt
cracked black pepper to taste
1/2 cup freshly chopped parsley
4 cups steamed long grain rice
1. In a large saucepot or Dutch oven, add olive oil, and butter.
2. Next, open your package of beef chunks and if you need to, you can cut each piece of meat into half. They usually come in large pieces, and I prefer to cut all the pieces into smaller pieces, this will cut the cooking time in half as well. Then lightly season the meat with some salt and pepper and set aside.
3. 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.
4. Turn on the heat under the pot, and to moderate heat. Drop each piece of flour-coated meat into the pot with melted butter and oil.
Raise the heat to medium heat and sear the meat to brown on all sides, about 5 to 7 minutes.
6. 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, stir and scrape the bottom of the pot to loosen the flour as the wine begins to thicken.
7. Finally, add all the vegetables, seasonings, beef stock, fresh chopped parsley, and fresh rosemary. Bring to a low boil. Then lower the heat to simmer, uncovered, for about 45 minutes, stirring occasionally.
8. Season with salt and pepper to taste. If needed, you can add 1 or 2 teaspoons of cornstarch or flour to thicken the gravy.
Finally, pull out a piece of meat to see if the meat is tender. If tender, turn off the heat. Fish and remove the sprig of rosemary and discard. Cover until ready to serve.
9. Meanwhile, in a medium-size pot, cook the rice, following the directions on 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.
More Tasty Stew Recipes!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1 pound or 1 + 1/2 pounds beef chuck (for stew) cut into 2-inch pieces or smaller
- 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 chopped parsley, and extra
Ingredients for Rice:
- 4 cups of water
- 2 cups long-grain white rice, or basmati rice
- 1 tsp. salt
- 2 Tbsp. butter
- In a large saucepot or Dutch oven, 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 you can cut each piece in half, this 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 flour-coated 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 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.
- Then add all the vegetables, seasonings, fresh rosemary, fresh chopped parsley, and beef stock. Raise the heat to medium-high.
- Bring to a low boil, then lower the heat to lowest, and simmer for about 35 to 45 minutes, uncovered. Stirring occasionally.
- 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 the 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.
- Meantime, in a medium-size pot, make the rice, following the directions to the package.
Directions for RIce:
- 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.
- 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.
- Serve immediately.
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