There’s nothing quite like a hearty beef stew to warm the soul, especially when it’s done in half the time! This Beef Stew in Half-Time Served with Rice is your new weeknight hero — full of tender beef, rich flavors, and ready in no time. It’s the kind of dish that brings the whole family together, with aromas that fill the house and flavors that feel like a warm hug on a cold day.
Why This Beef Stew?
Traditional beef stew can take hours to simmer to perfection, but sometimes, we just don’t have that kind of time. That’s where this half-time version comes in. It’s packed with all the comforting flavors you love but made in a fraction of the time. Served with fluffy rice, it’s a complete meal that’s perfect for busy weeknights or when you’re craving something hearty and satisfying.
Ingredients
Here’s what you’ll need to create this quick and delicious beef stew:
For the Stew
- 1 ½ lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional, for richer flavor)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
For the Rice
- 1 ½ cups long-grain white rice
- 3 cups water
- 1 tablespoon butter or olive oil
- Pinch of salt
Serving Size
Serves: 4–6
Serving Size: 1 bowl of stew with 1 serving of rice
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
Sear the Beef
- Heat the Oil
In a large pot or Dutch oven, heat the olive oil over medium-high heat. - Sear the Beef
Add the beef cubes in batches, searing on all sides until browned. This step locks in the flavor and gives the stew its rich, hearty taste. Remove the beef and set it aside.
Build the Flavor Base
- Cook the Vegetables
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. - Add Carrots and Potatoes
Stir in the carrots and potatoes, cooking for another 5 minutes. These vegetables add sweetness and heartiness to the stew.
Create the Stew
- Deglaze the Pot
Pour in the red wine, if using, scraping up any browned bits from the bottom of the pot. This adds depth to the stew. Cook for 2–3 minutes until the wine reduces slightly. - Add Broth and Seasonings
Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and the seared beef. Bring the stew to a simmer.
Thicken the Stew
- Thicken (Optional)
If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Stir it into the stew and cook until the stew thickens to your liking.
Cook the Rice
- Cook the Rice
While the stew simmers, prepare the rice. In a medium saucepan, bring water to a boil. Add the rice, butter or olive oil, and salt. Reduce the heat to low, cover, and cook for 18–20 minutes until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Serve and Enjoy
- Serve
Ladle the beef stew over a bed of fluffy rice, and enjoy the comforting flavors of this quick and easy meal. It’s perfect for any day of the week, providing warmth and nourishment in every bite.
Final Thoughts
This Beef Stew in Half-Time Served with Rice is a true testament to the idea that comfort food doesn’t have to take all day. It’s flavorful, filling, and ready in just 45 minutes. Perfect for those days when you need a cozy meal on the table without the wait.