Braised Beef and Vegetables with Buttered Rice
Fork-tender beef chuck braised with pearl onions, carrots, and potatoes, served with buttery rice in a safe Dutch-oven adaptation.
By Moow Editorial ·
- Braise the beef until fork-tender; the temperature will normally be well above the minimum safe temperature by that point.
- Cook the rice separately so both the stew and grains can be adjusted independently.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 25 minutes
- Cook time: About 1 hour 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 500 kcal
- Protein: 32 g
- Carbohydrates: 62 g
- Fat: 14 g
- Fiber: 4 g
- Sodium: 1429 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Braised Beef and Vegetables
Have these measured and ready before you begin.
- 1 1/2 pounds (680 g) beef chuck, cut into 1 1/2-inch pieces
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 10 ounces (285 g) pearl onions, peeled, or 1 large yellow onion, cut into wedges
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 2 cups (480 ml) low-sodium beef broth
- 1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2-inch pieces
- 2 medium carrots, cut into 1-inch pieces
Buttered Rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed until the water is mostly clear
- 2 tablespoons unsalted butter
- 2 1/4 cups (540 ml) low-sodium chicken broth or water
- 1/2 teaspoon kosher salt
Directions
1. Heat the oven to 325°F (165°C). Pat the beef dry and season it with 1 teaspoon salt and the black pepper.
2. Heat the olive oil in a Dutch oven over medium-high. Sear the beef in two batches until browned on several sides, then transfer it to a plate.
3. Add the onions and cook for 4 minutes. Stir in the tomato paste, paprika, and oregano and cook for 1 minute.
4. Return the beef and its juices to the pot, add the broth, and bring to a simmer. Cover and braise in the oven for 60 minutes.
5. Stir in the potatoes, carrots, and remaining 1/2 teaspoon salt. Cover and braise for 35–45 minutes more, until the beef is fork-tender and the vegetables are cooked through.
6. During the final 30 minutes, melt the butter for the rice in a saucepan. Stir in the rinsed rice for 1 minute, add the broth and salt, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 10 minutes.
7. Skim excess fat from the stew if needed. Fluff the rice and divide it among bowls, then spoon the beef, vegetables, and braising liquid alongside or over it.
Sources
Contains milk. Handle raw beef separately from ready-to-eat foods. Braise until the beef is fork-tender and at least 145°F (63°C); refrigerate leftovers within 2 hours.