Here’s a tasty way to combine beef stew with rice and serve it with fresh guacamole for a complete, comforting meal:
Ingredients (Serves 4)
For the beef stew:
- 1.5–2 lbs (680–900 g) beef chuck, cut into cubes
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup beef broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
For the rice:
- 1 1/2 cups white or brown rice
- 3 cups water or broth
- Pinch of salt
For the guacamole:
- 2 ripe avocados
- 1 small tomato, finely diced
- 1/4 cup red onion, finely diced
- 1 lime, juiced
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced, and fresh cilantro
Instructions
- Cook the rice:
- Rinse rice, combine with water/broth and a pinch of salt in a pot.
- Bring to boil, reduce heat, cover, and simmer until rice is tender (about 15–20 min for white rice; 40–45 min for brown rice).
- Make the beef stew:
- Heat olive oil in a pot or skillet over medium-high heat. Brown the beef cubes on all sides.
- Add onions, garlic, carrots, and potatoes. Cook 3–4 min until fragrant.
- Stir in beef broth, paprika, cumin, thyme, salt, and pepper.
- Simmer on low for 1.5–2 hours (or use a slow cooker on low for 6–7 hours) until beef is tender and sauce thickens.
- Prepare the guacamole:
- Mash avocados in a bowl. Mix in tomato, red onion, lime juice, salt, and pepper. Add jalapeño and cilantro if using.
- Assemble:
- Serve a scoop of rice on a plate or bowl.
- Ladle beef stew over the rice.
- Top with a generous spoonful of guacamole.
✅ Tips:
- For extra flavor, add a splash of Worcestershire sauce or hot sauce to the stew.
- Garnish with fresh cilantro or parsley for a pop of color.
- Leftovers keep well in the fridge; just store guacamole separately to avoid browning.
If you want, I can also give a one-pot version where the rice cooks in the beef stew for a simpler, hands-off meal.
Do you want me to do that?
