Rice and Beef Stew


What a delicious Rice and Beef Stew this turned out to be! This tasted as good as it looks, was very easy to make and a great way to use up left over rice. A nice hearty dish for the winter or any time of the year! This recipe serves four nice size servings.

Source: Adapted from Favorite Brand Name Country Christmas






Place the meat chunks into a large bowl.

Add the flour, salt and pepper.



Toss the meat with the flour mixture

until no flour remains in the bowl.



In a large pan heat the oil

over medium heat.



Add the meat and fry until browned.

Add more oil if needed.



Add the carrots, onion and mushrooms.



Stir to combine with the meat. Cook for

about 3 minutes stirring frequently.



Add the tomatoes and gravy then stir

to combine. Reduce to a simmer, cover

and cook until the carrots are tender. Stir

occasionally, mine took about 20-30 minutes.



Add the cooked rice.



Stir and simmer until hot.



Place in a bowl and serve.


Rice and Beef Stew




  • 2 Tbsp all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pound sirloin steak, boneless and cut into 3/4” chunks
  • 1 Tbsp oil (more if needed)
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 4 oz can sliced mushrooms
  • 14.5 oz diced tomatoes (I used the tomatoes with basil, garlic & oregano)
  • 13.8 oz canned beef gravy
  • 3 cups cooked long grain rice


  1. Place the meat into a large bowl. Add the flour, salt and pepper. Toss until there is no flour left in the bowl.
  2. Add the oil to a large pan. Heat over medium heat. Add the meat and fry until lightly browned, adding more oil if needed.
  3. Add the carrots, onion and mushrooms. Stir to combine. Cook for 3 minutes.
  4. Add the tomatoes and gravy and stir to combine. Bring to a simmer, cover and simmer until the carrot are tender, about 20-30 minutes.
  5. Add the rice, stir to combine and cook a few minutes until hot then serve.

This will serve four nice size servings.






  1. This looks like a great meal for a cold day. It is not cold here, but I do have rice left over and a sirloin tip roast in the freezer, so I am going to give it a go. I will let you know how it turns out.

  2. I did some pork shoulder in slow cooker 8 hours came out flaked and good. So still have lots left with potato tomato garlic and lentils with carrots too so only need the rice and it will be great thanks.

  3. Oh this looks really good! 🙂 You show a lot of yummy on your blog and I have a question for you.
    I’m unsure of the translation, but do you have recipes for spring rolls, thai food 😉

  4. You are torturing me with your pictures of food; shame on you lol! Thanks for following my blog, and for your likes of my posts; you are very kind.

  5. I made this one yesterday Diane. I cooked it for 3 hours in the crockpot and it was delicious. I have enough for 3 more meals being as I am alone in Florida right now, so I put 2 containers in the freezer.

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