Hearty Meat and Rice Stew
Hearty Meat and Rice Stew
Ingredients
- 1 1/2 pounds stewing meat, cut into large chunks
- 1 onion, large, chopped
- 4 cloves garlic, minced
- 2 carrots, medium, peeled and roughly chopped
- 3 potatoes, medium, peeled and roughly chopped
- 1 bell pepper, large, roughly chopped
- 3 tomatoes, medium, roughly chopped
- 2 tablespoons tomato paste
- 1 1/2 cups long-grain white rice, uncooked
- 4 cups water or broth
- 3 tablespoons oil, vegetable or olive
- 2 teaspoons salt, to taste
- 1 teaspoon black pepper, to taste
- 1 teaspoon red powdered spice, such as paprika or chili powder
- 1 teaspoon dark powdered spice, such as cumin or mixed spices
- 1 small bunch fresh herbs, such as parsley or cilantro, chopped, for garnish
Instructions
- 1
Cut the stewing meat into large, bite-sized chunks.
⏱️ 5 min
- 2
Place a large pot or Dutch oven on the stove over medium-high heat. Add the oil. Once hot, add the meat chunks and sear them until browned on all sides. Remove the seared meat from the pot and set aside.
⏱️ 10 min
- 3
In the same pot, add the chopped onion and sauté until softened and translucent.
⏱️ 5 min
- 4
Add the minced garlic and cook for about 1 minute until fragrant.
⏱️ 1 min
- 5
Add the chopped carrots, potatoes, and bell pepper to the pot. Stir well and cook for a few minutes until slightly softened.
⏱️ 5 min
- 6
Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 7
Season the mixture with salt, black pepper, and the red and dark powdered spices. Stir thoroughly to combine.
⏱️ 2 min
- 8
Return the seared meat to the pot. Pour in the water or broth, ensuring the ingredients are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 30-45 minutes, or until the meat is tender.
⏱️ 45 min
- 9
Once the meat is tender, add the uncooked rice to the pot. Stir gently to distribute the rice evenly. Add more liquid if necessary to ensure the rice is just covered.
⏱️ 2 min
- 10
Cover the pot and continue to simmer on low heat for approximately 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
⏱️ 20 min
- 11
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 10 min
- 12
Uncover, fluff the rice gently with a fork, garnish with fresh chopped herbs, and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Meat and Rice Stew
- 1 1/2 pounds stewing meat, cut into large chunks
- 1 onion, large, chopped
- 4 cloves garlic, minced
- 2 carrots, medium, peeled and roughly chopped
- 3 potatoes, medium, peeled and roughly chopped
- 1 bell pepper, large, roughly chopped
- 3 tomatoes, medium, roughly chopped
- 2 tablespoons tomato paste
- 1 1/2 cups long-grain white rice, uncooked
- 4 cups water or broth
- 3 tablespoons oil, vegetable or olive
- 2 teaspoons salt, to taste
- 1 teaspoon black pepper, to taste
- 1 teaspoon red powdered spice, such as paprika or chili powder
- 1 teaspoon dark powdered spice, such as cumin or mixed spices
- 1 small bunch fresh herbs, such as parsley or cilantro, chopped, for garnish
Instructions
- 1
Cut the stewing meat into large, bite-sized chunks.
⏱️ 5 min - 2
Place a large pot or Dutch oven on the stove over medium-high heat. Add the oil. Once hot, add the meat chunks and sear them until browned on all sides. Remove the seared meat from the pot and set aside.
⏱️ 10 min - 3
In the same pot, add the chopped onion and sauté until softened and translucent.
⏱️ 5 min - 4
Add the minced garlic and cook for about 1 minute until fragrant.
⏱️ 1 min - 5
Add the chopped carrots, potatoes, and bell pepper to the pot. Stir well and cook for a few minutes until slightly softened.
⏱️ 5 min - 6
Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 7
Season the mixture with salt, black pepper, and the red and dark powdered spices. Stir thoroughly to combine.
⏱️ 2 min - 8
Return the seared meat to the pot. Pour in the water or broth, ensuring the ingredients are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 30-45 minutes, or until the meat is tender.
⏱️ 45 min - 9
Once the meat is tender, add the uncooked rice to the pot. Stir gently to distribute the rice evenly. Add more liquid if necessary to ensure the rice is just covered.
⏱️ 2 min - 10
Cover the pot and continue to simmer on low heat for approximately 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
⏱️ 20 min - 11
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 10 min - 12
Uncover, fluff the rice gently with a fork, garnish with fresh chopped herbs, and serve hot.
⏱️ 2 min