I often make beef stew. I find that it is a warm and comforting dish to serve on a chilly fall evening.
We live in the North East, and the weather has started to turn cooler. The days are nice, but it is dropping into the 40’s and 50’s at night. This is the perfect time for a thick and hearty stew!
I used a London Broil cut of meat. It had a nice balance of meat to fat. I do think I would have cut the chunks a tiny bit smaller. This is just a personal preference though.
After two hours of cooking time, the meat was perfectly moist and basically fell apart. I think you would have a little trouble trying to spear it with a fork - it would just fall apart.
The stew was full of onion and carrot. This gave it some color in addition to the tomatoes. The peas also added little pops of color, I just don’t love peas. . .
The rice was an interesting touch. It thickens up the sauce, and makes the stew quite hearty.
I do think 2 tablespoons was a tiny but too much salt. I would decrease that amount if I were to make the dish again.
My husband absolutely loved this stew. He even said it was the best I had ever made. We have been married twenty years, so that is a lot of beef stew to compare with!
Thankfully for him, the dish made a large amount. He had two bowls the night I served it, and he has four containers of leftovers in the fridge to enjoy.
RICE BEEF STEW
2 1/2 Pounds Beef
1/2 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
6 Tablespoons Fat
1/2 Medium Onion
2 Cloves Garlic, Minced
4 Cups Boiling Water
3 Cups Tomatoes
2 Tablespoons Salt
1 Teaspoon Worcestershire Sauce
18 Small White Pearl Onions, Peeled and Quartered
7 Carrots, Peeled and Cut in 2 Inch Strips
2 Cups Peas
1 Cup Uncooked Rice
Cut meat into 1 1/2 inch cubes. Combine flour, salt and pepper. Coat meat with flour mixture. Melt fat in a Dutch oven. Add meat and brown. Add diced onions, garlic, boiling water, tomatoes, salt and Worcestershire. Cover and simmer 2 hours. Add onions and carrots. Cook 20 minutes. Add peas and rice. Cook 15 minutes.
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