Soy-Free Savory Beef and Rice
Satisfy your cravings with this hearty and comforting Soy-Free Savory Beef and Rice recipe, a perfect choice for rich, homestyle flavor without the use of soy-based ingredients. Tender chunks of browned beef chuck roast, simmered in a fragrant medley of beef broth, thyme, bay leaf, and fresh vegetables like carrots, celery, and onion, meld beautifully with soft, fluffy long-grain white rice. This dish is slow-cooked to perfection, ensuring every bite is infused with savory goodness, while finishing touches of fresh parsley add a pop of color and zest. With minimal prep and straightforward cooking steps, this gluten-free, soy-free delight is ideal for feeding a crowd or creating leftovers that taste better with each passing day. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe delivers all the warmth and comfort your kitchen needs.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1.5 cups long-grain white rice
- 2 tablespoons fresh parsley
Instructions
Begin by prepping your ingredients: chop the onion and garlic cloves finely. Cut the carrots and celery into small, even pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Cut the beef chuck roast into 1-inch cubes. Pat them dry with paper towels and season with a pinch of salt and pepper.
Brown the beef in batches, ensuring each piece is nicely browned on all sides. Remove the beef and set it aside.
In the same pot, reduce the heat to medium and add the onions. Cook until they become translucent, about 5 minutes.
Add the garlic, carrots, and celery to the pot, cooking for another 5 minutes until the vegetables begin to soften.
Pour in the beef broth, scraping up any brown bits from the bottom of the pot. Return the browned beef to the pot.
Add the bay leaf, thyme, additional salt, and pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes or until the beef is tender.
While the beef is simmering, rinse the rice under cold water until the water runs clear.
Add the rice to the pot after the beef has cooked for about 70 minutes. Make sure the rice is fully submerged in the liquid.
Continue to simmer, covered, for another 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
Remove the bay leaf, and stir in the fresh parsley.
Serve hot and enjoy your delicious, savory beef and rice dish.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.4 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3420 mg | 73% | |
*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.
