Beef & Brown Rice Stew
Submitted by JasonandLauren
Oven-braised beef and brown rice stew with crushed tomatoes, green beans, and warm spices like allspice and chili powder. A hearty, hands-off dinner that simmers to tender in a Dutch oven.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minThis is the kind of stew you put in the oven and walk away from.
Beef chuck, brown rice, and crushed tomatoes all braise together in a Dutch oven until everything is fall-apart tender.
Allspice and chili powder add a warmth that sneaks up on you, and green beans go in at the end for a pop of color and crunch.
It’s wholesome, filling, and practically cooks itself.
Chef Tips
- Cut the beef chuck into even pieces so everything cooks at the same rate.
- Don’t skip cooking the onions until translucent. That sweetness is the flavor base for the whole stew.
- Brown rice takes longer than white, so trust the timing and resist peeking under the lid too often.
- Add the green beans only in the last 10 minutes to keep them bright and snappy, not mushy.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Heat oil in a 4-quart Dutch oven over medium heat.
Add onions and cook, stirring often, 7 minutes until translucent.
Add spices and meat.
Cook 5 to 6 minutes stirring 2 or 3 times.
Stir in water, tomatoes, rice and bouillon cubes.
Bring to a boil.
Cover and bake for 1 to 1¼ hours until rice and meat are tender.
Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
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