Beef Stew with Rice

Step 1

Cut the 1.5 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.

Step 2

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 5 minutes. Work in batches if needed to avoid crowding.

Step 3

Remove the beef and set aside. Reduce heat to medium, add 1 sliced onion and 2 minced garlic cloves, and cook until softened, about 3 minutes.

Step 4

Return the beef to the pot. Add 15 oz tomato sauce and 2 cups beef broth, scraping up any browned bits from the bottom.

Step 5

Bring to a simmer, then cover and cook on low heat for 1.5 hours, or until the beef is fork-tender.

Step 6

Add 3 sliced carrots and continue to cook, uncovered, for 20 minutes, until the carrots are tender and the sauce has thickened slightly.

Step 7

Meanwhile, cook 1 cup rice according to package instructions. Serve the stew over the hot rice.

Step 8

Taste and adjust seasoning with salt and pepper before serving.