Description
A hearty and comforting slow cooker beef and rice stew packed with tender beef, vegetables, and flavorful broth, perfect for an easy and satisfying meal.
Ingredients
1.5 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 cup long grain white rice, rinsed
4 cups beef broth
1 (14.5 ounces) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the onion and garlic to the slow cooker with the beef.
Add the sliced carrots, celery, rinsed rice, beef broth, diced tomatoes with their juice, dried thyme, dried oregano, bay leaf, salt, black pepper, and smoked paprika to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 to 7 hours, or until the beef is tender and the rice is cooked through.
Remove the bay leaf before serving.
Stir the stew and adjust seasoning if needed. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes