Beef Stew with Rice

Ingredients

• 1.5 lb beef chuck
• 1 medium onion
• 3 medium carrots
• 15 oz tomato sauce
• 2 cups beef broth
• 2 tbsp olive oil
• 2 cloves garlic
• 1 cup rice

Instructions

1. 1

   Cut the 1.5 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 5 minutes. Work in batches if needed to avoid crowding.

3. 3

   Remove the beef and set aside. Reduce heat to medium, add 1 sliced onion and 2 minced garlic cloves, and cook until softened, about 3 minutes.

4. 4

   Return the beef to the pot. Add 15 oz tomato sauce and 2 cups beef broth, scraping up any browned bits from the bottom.

5. 5

   Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the beef is fork-tender.

6. 6

   Add 3 sliced carrots and continue to cook, uncovered, for 20 minutes, until the carrots are tender and the sauce has thickened slightly.

7. 7

   Meanwhile, cook 1 cup rice according to package instructions. Serve the stew over the hot rice.

8. 8

   Taste and adjust seasoning with salt and pepper before serving.

Tools you’ll need

• large pot
• knife
• cutting board
• wooden spoon
• measuring cups
• measuring spoons

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