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?
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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!”
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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.
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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!
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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.
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You can steam some rice while you are making the stew. And keep it covered, so it will be ready for you when serving.
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Red wine is the secret ingredient, as it lends to a savory and delicious gravy. It’s fabulous! So don’t leave it out!
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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.
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Also, you can add in one Parmesan rind to make the gravy more flavorful and give it a creamier texture.
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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?
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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?
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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!
ENJOY!!
*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:
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1+ 1/2 pound beef chuck (for stew) cut into 2-inch or smaller pieces
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3 Tbsp. olive oil
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2 Tbsp. butter
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1/4 cup all-purpose flour
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1/2 cup red wine
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1 onion- peeled, chopped
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3 carrots – peeled, sliced
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3 celery stalks – sliced
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Optional: 1 pound of fingerling potatoes – rinsed
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4 cups all-natural Beef Stock
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1 sprig fresh rosemary
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1 tsp. garlic powder
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2 tsp. salt
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cracked black pepper to taste
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1/2 cup freshly chopped parsley
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4 cups steamed long grain rice
DIRECTIONS:
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.
5. 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.
Serves 6
More Tasty Stew Recipes!
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Easy Veal Stew with Wine, Peas and Carrots
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String Beans Tomato Potato Stew
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Spring Veal Stew with Baby Peas
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Dad’s Favorite Vegetarian Italian Stew
Yield: 6
Beef Stew in Half the Time! Served with Rice

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.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 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
Instructions
- 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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20 Comments
Karen (Back Road Journal)
September 30, 2020 at 3:27 pmFor all the times that I have made beef stew, I’ve never served it with rice. I don’t know why because we eat a lot of rice. Your dish looks so good…I’ll definitely have to serve it your way.
by Anna and Liz
October 1, 2020 at 7:57 amOh, that sounds great! I think you will enjoy it very much with rice. thanks so much Karen! ๐
Rahul
September 27, 2020 at 6:07 pmI love one pot meal like this and its so easy to make. Loved all the flavors in here.
by Anna and Liz
September 27, 2020 at 6:27 pmAw, thank you so much Rahul. Have a great day! ๐
Zoe Bray
August 12, 2018 at 3:20 amBeef Stew is my favorite and I tried it replacing Beef with Chicken as well.
by Anna and Liz
September 27, 2020 at 7:04 pmOh that is so good to know. Thanks so much Zoe! ๐
Kidneysolutionreview
March 14, 2018 at 2:19 amBeef Stew with fried rice is better option and taste delicious
by Anna and Liz
September 27, 2020 at 7:05 pmI bet it is! thanks for the tip! ENJOY!!
PregnancyPDF
March 13, 2018 at 3:43 amI love Beef Stew recipe and it is really awesome.
by Anna and Liz
April 4, 2018 at 9:02 amThanks so much!!
Treathemorrhoidspain
March 12, 2018 at 6:36 amCan I replace beef with chicken? Please let me know
by Anna and Liz
April 4, 2018 at 9:05 amYes, 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!! ๐
leezee
January 19, 2018 at 3:55 pmThis looks scrumptiously delicious! What makes it cook in half the time?
by Anna and Liz
January 24, 2018 at 8:12 pmHi 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!
Sally
January 18, 2018 at 7:42 pmThis looks wonderful and its on my list to make this week!
2 Sisters Recipes
January 18, 2018 at 7:45 pmGlad to hear! Thanks so much! ๐
Tricia Buice
November 22, 2016 at 2:44 amHalf the time sounds pretty great to me! It looks and sounds wonderful too. Thanks so much! Happy Thanksgiving!
annaliz
November 22, 2016 at 4:31 amThank you Tricia! We hope To post one more before Thanksgiving.
Xox
SavoringTime in the Kitchen
November 21, 2016 at 11:26 pmI'm pinning this one to try after Thanksgiving, Ladies! It looks so warm and comforting for a chilly winter night. I love your recipes ๐
annaliz
November 22, 2016 at 4:27 amThank you for pinning and for your kind words!