Savory Seasoned Beef and Rice – Easy Weeknight Meal Best

Hey home cooks! Craving a satisfying, budget-friendly dinner that combines tender beef and fluffy, tomato-infused rice? You’re in for a treat with my top-rated seasoned beef and rice recipe. This one-pot wonder is packed with flavorful, spice-rich gravy that perfectly coats every grain of rice. Plus, it’s a breeze to make, cooking all in one pot!

FAQs:

Can I use brown rice instead?
While long-grain white rice absorbs flavor beautifully and turns soft, brown rice adds a hearty texture and extra nutrition. Just extend the cooking time to ensure it becomes tender.

How spicy is this dish?
This recipe leans towards flavorful rather than fiery. A hint of cayenne pepper provides mild warmth, while black pepper adds a zesty kick. Adjust the spice level to your taste!

Is this recipe suitable for a slow cooker?
Absolutely! You can throw everything into a slow cooker in the morning and let it cook on low all day. Come home to a delicious beef and rice meal that’s ready to enjoy.

Can I prepare this dish in advance?
Definitely! You can make this dish ahead of time, allowing the flavors to meld even more. Store it in the fridge for up to 2 days or freeze portions for future meals.

Let’s get cooking and enjoy this easy, flavorful one-pot meal!

Prep Time: 10 minutes
Cook Time: 80 minutes
Total Time: 90 minutes

Ingredients:

• 1 Tbsp olive oil (15 ml)
• 1 1⁄2 lbs beef stew meat, cut into 1-inch chunks (675g)
• 1 medium yellow onion, chopped (150g)
• 3 cloves garlic, minced
• 1 1⁄2 cups white rice (300g)
• 1 can (14.5 oz) diced tomatoes (415g)
• 3 cups beef broth (700ml)
• 1 Tbsp Worcestershire sauce (15 ml)
• 1 1⁄2 tsp dried oregano
• 3⁄4 tsp salt
• 1⁄2 tsp black pepper
• 1⁄4 tsp cayenne pepper
• Minced parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef chunks on all sides, about 2-3 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Sauté onions and garlic for 5 minutes, until softened and fragrant.
3. Add rice to the pot and toast for 2 minutes, stirring frequently.
4. Stir in diced tomatoes, beef broth, Worcestershire sauce, oregano, salt, black pepper, cayenne pepper, and the browned beef. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 60-70 minutes, until the rice has absorbed the liquid and the beef is tender and easily shredded.
6. Let the dish stand for 5 minutes before serving. Fluff the rice with a fork and garnish with minced parsley.