Easy Beef Stew Over Rice or Noodles
Warm up with this hearty and comforting Easy Beef Stew Over Rice or Noodles, a one-pot classic bursting with rich, savory flavors. Tender chunks of beef, perfectly seared for depth, are simmered to perfection with a medley of carrots, potatoes, and peas in a deeply flavorful broth infused with tomato paste, Worcestershire sauce, and aromatics like bay leaf. This recipe is perfect for busy cooks, featuring a simple prep process and a slow simmer that allows the flavors to meld beautifully. Serve the stew over a bed of fluffy rice or buttery egg noodles for a complete, soul-satisfying meal. With just 15 minutes of prep time and ingredients you likely already have on hand, it’s an easy, family-friendly dinner that comforts and impresses. Don’t forget the fresh parsley garnish for a vibrant finishing touch! Perfect for weeknights or cozy weekend meals, this dish is as versatile as it is delicious.
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Recipe Information
Ingredients
- 1 pound beef stew meat (cubed)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (sliced into rounds)
- 2 medium russet potatoes (cubed)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups cooked rice or egg noodles (for serving)
Instructions
In a medium-sized bowl, toss the beef stew meat with flour, salt, and black pepper until the meat is evenly coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches (to avoid overcrowding) and sear on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onions and cook until softened, about 2-3 minutes. Add the sliced carrots and cubed potatoes, and cook for another 2 minutes while stirring.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in the tomato paste, Worcestershire sauce, and add the bay leaf.
Return the seared beef to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 75 minutes, stirring occasionally, until the beef and vegetables are tender.
Add frozen peas during the last 5 minutes of cooking and stir to incorporate. Taste the broth and adjust seasoning with additional salt or pepper as needed.
Discard the bay leaf and serve the beef stew hot over freshly cooked rice or egg noodles. Garnish with chopped fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 364.7 g | 133% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 28.3 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4568 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
