Beef Stew and Rice

Ingredients

For the Stew
2 lbs Beef cut into chunks
2 tbsp Vegetable Oil can use canola or grapeseed
1 medium Onion chopped
1 medium Bell Pepper chopped
3 cloves Garlic minced
1 tsp Dried Oregano or Italian seasoning
to taste Salt and Pepper adjust to preference
4 cups Beef Stock or vegetable broth for vegetarian
1 leaf Bay Leaf remove before serving
2 tbsp Cornstarch or arrowroot powder for gluten-free
For Serving
2 cups Rice or quinoa for a healthier option
Method

Step-by-Step Instructions

Heat a large pot over medium heat and add vegetable oil. Warm for about 2 minutes until shimmering.
Add beef chunks in a single layer, sear for about 4–5 minutes on each side until golden-brown. Transfer to a plate.
In the same pot, add chopped onion and bell pepper. Sauté for about 5 minutes or until fragrant.
Stir in minced garlic and dried oregano, season with salt and pepper. Cook for 2 minutes.
Pour in the beef stock and add the bay leaf. Bring to a low simmer and cover, cooking for 1.5 to 2 hours.
Check beef for tenderness after 1.5 hours; it should be fork-tender.
Mix cold water with cornstarch to create a slurry, whisk until smooth. Gradually add to the stew, stirring continuously.
Simmer for an additional 15 minutes after adding the slurry to thicken.
Taste the stew and adjust seasoning with salt and pepper if necessary.
Prepare rice according to package instructions, then serve the beef stew over rice.