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Beef Stew with Rice

A hearty West African style stew featuring tender beef simmered in a spiced tomato pepper sauce and served over fluffy white rice.

75 minMediumServes 4620 cal/serving

West AfricanDinnerStovetopHigh ProteinStandardGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

  • 2 lbs beef chuck, cubed
  • 1/4 cup vegetable oil
  • 6 roma tomatoes, chopped
  • 2 red bell pepper, chopped
  • 1 habanero pepper, seeded
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 2 cups long-grain white rice, rinsed
  • 1 tsp curry powder
  • 1/2 tsp dried thyme
  • 1 tsp salt

Instructions

  1. 1

    Blend 6 chopped roma tomatoes, 2 chopped red bell pepper, and 1 seeded habanero pepper in a blender until completely smooth.

  2. 2

    Heat 1/4 cup vegetable oil in a heavy pot over medium heat and sear 2 lbs cubed beef chuck until browned on all sides.

  3. 3

    Remove beef from pot, then sauté 1 chopped red onion and 4 minced garlic cloves for 3 minutes until softened.

  4. 4

    Stir in 1/4 cup tomato paste, 1 tsp curry powder, and 1/2 tsp dried thyme, cooking for 2 minutes.

  5. 5

    Pour in the blended pepper mixture, 2 cups beef broth, 1 tsp salt, and returned beef.

  6. 6

    Cover and simmer over low heat for 45 minutes until the meat reaches an internal temperature of 195°F and becomes tender.

  7. 7

    Cook 2 cups rinsed long-grain white rice in a separate pot according to package instructions and serve the hot stew over the rice.

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Questions

How much time should I plan for Beef Stew with Rice?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 6 (45 minutes): "Cover and simmer over low heat for 45 minutes until the meat reaches an internal temperature of 195°F and becomes tender."

What should Beef Stew with Rice look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the meat reaches an internal temperature of 195°F and becomes tender. A reading of 195 F on a thermometer settles it.

Can I skip the searing in Beef Stew with Rice?

Step 2 reads: "Heat 1/4 cup vegetable oil in a heavy pot over medium heat and sear 2 lbs cubed beef chuck until browned on all sides." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is Beef Stew with Rice spicy?

Yes, it is properly hot. The heat in Beef Stew with Rice comes from 1 habanero pepper, seeded. For a milder plate, remove the seeds and ribs from the habanero, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Beef Stew with Rice gluten-free?

Yes. As written, nothing in the ingredient list for Beef Stew with Rice is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth and the curry powder.

How many calories are in Beef Stew with Rice?

One serving (the recipe makes 4) is about 620 calories, with 42 g protein, 58 g carbohydrate and 24 g fat, plus 4 g fiber and 650 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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