Got it! Here’s a comforting slow cooker beef and rice dish that’s hearty, flavorful, and easy to make:
Slow Cooker Beef and Rice
Ingredients (serves 4–6):
- 1 lb (450g) beef stew meat or chuck roast, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for browning)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 1/2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions:
- Optional browning: In a skillet, heat olive oil over medium-high heat. Brown the beef on all sides for extra flavor. Transfer to the slow cooker.
- Add aromatics and seasonings: Add chopped onion, garlic, thyme, paprika, salt, and pepper to the slow cooker.
- Add liquids: Pour in beef broth and diced tomatoes. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until beef is tender.
- Add rice and vegetables: About 30–40 minutes before serving, stir in uncooked rice and frozen vegetables. Cover and cook until rice is tender.
- Serve: Fluff the rice, adjust seasoning, and serve hot. Optional: garnish with fresh parsley.
💡 Tip: If you like a creamier version, you can stir in 1/2 cup sour cream or cream cheese at the end for extra richness.
I can also give a Tex-Mex slow cooker beef and rice version with beans, corn, and cheese if you want something more bold and colorful. Do you want me to do that?
