Vegetable Beef and Rice Potluck
Hearty, flavorful, and perfect for feeding a crowd, this Vegetable Beef and Rice Potluck recipe is the ultimate one-pot wonder. Tender beef stew meat is seared to perfection and simmered with a medley of fresh vegetables—carrots, celery, zucchini, and onions—for layers of comforting flavor. Long-grain rice absorbs the rich beef broth infused with aromatic thyme, paprika, and a hint of garlic, creating a satisfying dish that’s bursting with wholesome goodness. Finished with vibrant frozen peas and optional fresh parsley for a touch of elegance, this recipe is easy to prepare and ideal for gatherings or weeknight dinners. Ready in just over an hour, this crowd-pleasing meal is a must-try for fans of hearty comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 1 medium zucchini, diced
- 1 14.5-ounce can diced tomatoes (with juice)
- 4 cups beef broth
- 1.5 cups long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the beef to the pot and sear until browned on all sides, about 4-5 minutes. Remove the beef to a plate and set aside.
In the same pot, add the diced onion and garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
Stir in the carrots and celery, cooking for an additional 3 minutes to soften the vegetables slightly.
Add the diced zucchini and continue cooking for another 2 minutes.
Return the seared beef to the pot, then stir in the diced tomatoes (including the juice).
Pour in the beef broth and bring the mixture to a gentle boil.
Stir in the rice, dried thyme, paprika, and the bay leaf. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender and most of the liquid is absorbed.
Stir in the frozen peas and allow the dish to heat for another 2-3 minutes.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6403 mg | 278% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 37.6 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4374 mg | 93% | |
*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.
