There’s just something about stew recipes with rice that feels like home. They bring a comforting warmth and a sense of completeness to the table. Whether it’s a classic beef stew paired with perfectly cooked rice or a Cajun chicken stew with fluffy grains, these dishes are both satisfying and hearty. Each recipe offers a unique blend of flavors that is sure to please. Curious to see how these delightful combinations come together?

Classic Beef Stew With Rice

Classic Beef Stew With Rice is a comforting and hearty meal that blends tender beef chunks with a medley of vegetables, all simmered together in a rich, savory broth. This dish is perfect for cooler days when you crave something warm and filling. The combination of beef stew served over rice creates a satisfying meal that’s sure to please the whole family. The rice acts as a wonderful base, absorbing the delicious flavors of the stew, making every bite a delight.

The origins of beef stew can be traced back to ancient times when people would slow-cook meat in a pot with whatever ingredients they’d on hand. This recipe, however, takes a classic approach by using beef, potatoes, carrots, and peas, seasoned with herbs and spices. The slow cooking process allows the meat to become tender and the flavors to meld together beautifully. In this version, the stew is paired with fluffy rice, offering a delightful twist that enhances the overall taste and texture of the dish.

Ingredients (Serves 4-6):

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth
1 cup red wine (optional)
3 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, sliced
3 large potatoes, peeled and diced
1 cup frozen peas
Salt and pepper, to taste
2 cups uncooked rice
4 cups water (for rice)

Instructions:

Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3-4 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
Create the Broth: Stir in the tomato paste, then pour in the beef broth and red wine. Add the thyme, rosemary, and bay leaves. Bring the mixture to a simmer, then return the browned beef to the pot.
Cook the Stew: Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and check the liquid level, adding more broth if necessary.
Add Vegetables: Once the beef is tender, add the carrots and potatoes to the pot. Continue to simmer uncovered for another 20-30 minutes, or until the vegetables are cooked through.
Finish with Peas: Stir in the frozen peas and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Cook the Rice: Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Cover, reduce heat to low, and cook for 15-20 minutes, or until the rice is tender and all water is absorbed.
Serve: Serve the beef stew over a bed of fluffy rice, ensuring each serving gets a generous portion of beef, vegetables, and broth.

Extra Tips: For an even richer flavor, consider making the stew a day ahead. The flavors will deepen and become more pronounced after resting. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking. Additionally, if you don’t have all the spices on hand, a simple blend of salt, pepper, and a dash of Worcestershire sauce can also enhance the beef’s flavor.

Finally, using a heavy-bottomed pot or Dutch oven will help distribute heat evenly, ensuring the stew cooks consistently.

Spicy Cajun Chicken and Sausage Stew

Spicy Cajun Chicken and Sausage Stew is a flavorful and hearty dish that brings the taste of the South to your table. This robust stew features a combination of tender chicken, smoky sausage, and aromatic vegetables all simmered in a rich and spicy broth. The addition of rice makes it a complete meal that’s both filling and satisfying.

Perfect for a cozy family dinner or a gathering with friends, this dish is sure to impress with its bold flavors and comforting warmth. The key to this dish is the careful balance of spices and the slow cooking process that allows the flavors to meld together beautifully.

Whether you’re a fan of Cajun cuisine or just looking for a new recipe to try, this Spicy Cajun Chicken and Sausage Stew with rice is a must-try. With a few simple ingredients and a bit of patience, you’ll have a delicious and impressive meal ready to enjoy.

Ingredients (Serves 4-6)

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 pound smoked sausage, sliced into rounds
2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional for extra heat)
1 (14.5-ounce) can diced tomatoes
4 cups chicken broth
1 cup long-grain white rice
2 bay leaves
Salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish

Cooking Instructions

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and slicing the smoked sausage into rounds. Dice the onion, green bell pepper, and red bell pepper, and mince the garlic.
Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sausage slices, cooking until the chicken is browned and the sausage is slightly crispy, about 5-7 minutes. Remove the meat from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Season the Stew: Add the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using) to the pot. Stir to coat the vegetables with the spices.
Combine Ingredients: Return the browned chicken and sausage to the pot. Pour in the diced tomatoes and chicken broth, and add the bay leaves. Stir everything together and bring the mixture to a simmer.
Cook the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 20 minutes to allow the flavors to meld.
Add the Rice: Stir in the rice, ensuring it’s evenly distributed. Cover the pot again and continue to cook for another 15-20 minutes, or until the rice is cooked and the stew has thickened. Stir occasionally to prevent sticking.
Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Garnish with chopped fresh parsley and enjoy your Spicy Cajun Chicken and Sausage Stew hot.

Extra Tips

When making this stew, you can adjust the spice level by increasing or decreasing the amount of cayenne pepper. If you prefer a milder stew, you can omit the cayenne entirely.

Additionally, for a richer flavor, consider using homemade chicken broth if available. Remember to stir the stew occasionally after adding the rice to prevent it from sticking to the bottom of the pot.

Finally, this stew can also be made in advance and often tastes even better the next day as the flavors continue to develop.

Vegetarian Lentil Stew With Brown Rice

Vegetarian Lentil Stew with Brown Rice is a hearty and nourishing dish that melds the earthy flavors of lentils with the wholesome goodness of brown rice. This plant-based stew isn’t only rich in protein and fiber but also brimming with vitamins and minerals, making it a perfect meal for those seeking a healthy and satisfying option.

The combination of aromatic spices and fresh vegetables creates a delightful depth of flavor, making each bite a comforting experience. This recipe is ideal for family dinners or meal prepping, serving 4-6 people. It’s a versatile dish that can be easily adapted to suit various dietary preferences and can be enjoyed as a standalone meal or accompanied by a side salad or crusty bread.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this lentil stew with brown rice is a delicious and nourishing choice.

Ingredients:

1 cup dried lentils, rinsed
1 cup brown rice
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Prepare the Brown Rice: Start by cooking the brown rice according to package instructions. This typically involves bringing 2 cups of water to a boil, adding the rice, and simmering covered for about 40-45 minutes until the rice is tender and the water is absorbed. Once cooked, set aside.
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and continue cooking for another minute until fragrant.
Add Vegetables and Spices: Add the diced carrots, celery, and bell pepper to the pot. Stir well and let them cook for about 5 minutes until they begin to soften. Then, add the ground cumin, paprika, and bay leaf, stirring to coat the vegetables with the spices.
Incorporate Lentils and Tomatoes: Pour in the rinsed lentils and the can of diced tomatoes, including the juice. Stir everything together to combine the flavors.
Simmer the Stew: Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 25-30 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
Combine with Rice and Serve: Once the lentils are cooked, remove the bay leaf and stir in the cooked brown rice. Allow the stew to heat through for an additional 5 minutes. Serve hot, garnished with freshly chopped parsley.

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Extra Tips:

For added richness, consider stirring in a tablespoon of tomato paste or a splash of coconut milk near the end of cooking. If you prefer a spicier stew, add a pinch of red pepper flakes or cayenne pepper with the other spices.

Lentils can vary in cooking time, so keep an eye on them and adjust the cooking duration if necessary. This stew can be stored in the refrigerator for up to 4 days, making it an excellent option for meal prep. Reheat gently on the stove or in the microwave, adding a bit of broth or water if it thickens too much upon cooling.

Moroccan Lamb Stew With Saffron Rice

Moroccan Lamb Stew With Saffron Rice is a delightful dish that brings the exotic flavors of North Africa to your dining table. This aromatic stew combines tender lamb with a symphony of spices, creating a rich and hearty meal perfect for any occasion. Paired with saffron-infused rice, the dish offers a vibrant and flavorful experience that complements the stew’s savory notes. The use of saffron not only adds a luxurious touch to the rice but also brings a subtle floral aroma, enhancing the overall depth of the dish.

The preparation of Moroccan Lamb Stew With Saffron Rice involves a blend of traditional Moroccan spices such as cumin, coriander, and cinnamon, which are essential to achieving its authentic taste. The slow-cooked lamb becomes incredibly tender, absorbing the fragrant broth and spices, while the saffron rice provides a perfect balance. This recipe serves 4-6 people, making it an ideal choice for family gatherings or a cozy dinner with friends. With its rich flavors and inviting aroma, this dish is sure to impress anyone who tastes it.

Ingredients for Moroccan Lamb Stew:

2 lbs lamb shoulder, cut into chunks
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 can (14 oz) diced tomatoes
2 cups beef or lamb broth
1/2 cup dried apricots, chopped
1/2 cup chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped

Ingredients for Saffron Rice:

2 cups basmati rice
4 cups water
1/2 teaspoon saffron threads
1 tablespoon butter
Salt to taste

Cooking Instructions:

For the Moroccan Lamb Stew:

Brown the Lamb: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb chunks and brown on all sides. This should take about 5-7 minutes. Remove the lamb and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add Spices: Stir in the ground cumin, coriander, cinnamon, ginger, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
Simmer the Stew: Return the browned lamb to the pot. Add the diced tomatoes and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
Add Apricots and Chickpeas: Stir in the chopped apricots and chickpeas. Continue to simmer for an additional 15-20 minutes.
Finish with Cilantro: Stir in the fresh cilantro just before serving.

For the Saffron Rice:

Infuse Saffron: In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it steep for 5 minutes.
Cook the Rice: In a medium saucepan, bring water to a boil. Add the basmati rice, saffron infusion, butter, and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and water is absorbed.
Fluff and Serve: Fluff the rice with a fork before serving alongside the lamb stew.

Extra Tips:

When cooking Moroccan Lamb Stew With Saffron Rice, patience is key to achieving the perfect texture and depth of flavor. Browning the lamb properly seals in the juices, while slow cooking allows the flavors to meld beautifully.

Using fresh spices will enhance the dish’s aroma, and if possible, grind whole spices for a more robust flavor. For the saffron rice, make certain that the saffron threads are steeped properly to release their full color and fragrance.

If you prefer a thicker stew, remove the lid during the last 15 minutes of cooking to allow excess liquid to evaporate. Enjoy this dish with a side of warm, crusty bread to soak up the flavorful sauce.

Thai Green Curry Stew With Jasmine Rice

Thai Green Curry Stew with Jasmine Rice is a delightful and aromatic dish that brings together the vibrant flavors of Thailand. This dish is perfect for those who enjoy a bit of spice and the rich, fragrant tastes of coconut milk, Thai herbs, and spices. The stew is a beautiful combination of tender chicken, crisp vegetables, and creamy curry sauce, served elegantly over fluffy jasmine rice. This comforting meal is sure to please both family and friends with its exotic taste and warm, inviting aroma.

Traditionally, Thai green curry is known for its bold flavors and velvety texture. In this recipe, the curry paste is the star, infusing the dish with its unique blend of green chilies, lemongrass, kaffir lime leaves, and galangal. The jasmine rice complements the stew perfectly, adding a subtle floral scent and a soft, slightly sticky texture.

Whether you’re a seasoned cook or new to Thai cuisine, this recipe is straightforward and rewarding, providing a delightful culinary experience that can be enjoyed at home.

Ingredients (Serves 4-6):

2 cups jasmine rice
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons Thai green curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon sugar
1 red bell pepper, sliced
1 cup sugar snap peas
1 cup eggplant, cubed
1 cup bamboo shoots
5-6 kaffir lime leaves
Fresh basil leaves for garnish
Lime wedges for serving

Cooking Instructions:

Prepare the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 2 cups of rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Once cooked, remove from heat and let it sit, covered, for another 10 minutes before fluffing with a fork.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Prepare the Curry: In the same skillet, add the Thai green curry paste and sauté for about 1-2 minutes until fragrant. Stir in the coconut milk and chicken broth, mixing well to combine with the curry paste.
Simmer the Stew: Return the chicken to the skillet. Add the fish sauce, sugar, kaffir lime leaves, red bell pepper, sugar snap peas, eggplant, and bamboo shoots. Stir everything together and bring the mixture to a gentle simmer. Let it cook for about 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.
Serve and Garnish: Serve the green curry stew over a bed of jasmine rice. Garnish with fresh basil leaves and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For a more authentic taste, try using fresh Thai basil leaves, which have a slightly anise-like flavor. You can also adjust the heat of the curry by adding more or less curry paste according to your preference. If you don’t have kaffir lime leaves, try adding a bit of lime zest to mimic their citrusy aroma.

Leftovers can be stored in the refrigerator for a couple of days and reheated gently on the stovetop. Enjoy this dish with a side of Thai iced tea for a complete Thai dining experience!

Seafood Gumbo With Rice

Seafood Gumbo With Rice is a hearty and flavorful dish that brings the rich culinary traditions of Southern Louisiana to your table. This stew combines a variety of seafood with a savory blend of spices, vegetables, and rice, creating a comforting meal perfect for any occasion.

The traditional gumbo starts with a roux, a mixture of flour and fat, which gives the dish its characteristic thickness and depth of flavor. This particular recipe is designed for 4-6 people, making it an ideal choice for family gatherings or casual dinners with friends.

The combination of shrimp, crab, andouille sausage, and a variety of vegetables guarantees a delightful burst of flavors in every bite. Rice is an essential accompaniment, providing a neutral base that balances the boldness of the gumbo.

Whether you’re a seasoned chef or a home cook trying your hand at something new, this recipe guides you through the process of creating an authentic and delicious Seafood Gumbo With Rice. Follow the steps carefully, and you’ll soon be enjoying a dish that’s as satisfying as it’s vibrant.

Ingredients for 4-6 People:

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 pound andouille sausage, sliced
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 (14.5 oz) can of diced tomatoes
4 cups chicken or seafood stock
2 bay leaves
1 pound large shrimp, peeled and deveined
1 pound crab meat
Salt and pepper to taste
4 cups cooked white rice
1/4 cup chopped fresh parsley
1/2 cup sliced green onions
Hot sauce (optional)

Cooking Instructions:

1. Prepare the Roux:

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture becomes a deep brown color, about 10-15 minutes. Be patient and keep stirring to prevent burning.

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2. Add Vegetables:

Once the roux is ready, add the chopped onion, bell pepper, celery, and garlic. Sauté the vegetables in the roux until they’re soft and fragrant, about 5 minutes.

3. Cook the Sausage:

Add the sliced andouille sausage to the pot and cook for another 5 minutes, allowing the sausage to brown slightly and release its flavors.

4. Incorporate Seasonings:

Stir in the Cajun seasoning, thyme, and smoked paprika. Mix well to verify the spices coat the vegetables and sausage evenly.

5. Simmer the Gumbo:

Pour in the diced tomatoes, chicken or seafood stock, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes to meld the flavors.

6. Add Seafood:

Gently stir in the shrimp and crab meat, cooking until the shrimp turn pink and the crab is heated through, about 5-7 minutes. Season with salt and pepper to taste.

7. Serve:

Remove the bay leaves and discard. Serve the gumbo over a bed of cooked white rice, garnishing with chopped parsley and sliced green onions. Add hot sauce if desired for an extra kick.

Extra Tips:

When making the roux, patience is key. Stir constantly to avoid burning, as the color of the roux greatly influences the overall flavor of the gumbo.

If you prefer a thicker gumbo, you can let it simmer for a bit longer to reduce the liquid. Additionally, feel free to adjust the level of heat by increasing or decreasing the amount of Cajun seasoning and hot sauce according to your taste preference.

Finally, if fresh crab meat isn’t available, canned crab can be a suitable substitute. Enjoy your Seafood Gumbo With Rice with a side of crusty bread or cornbread for a complete Southern experience.

Cuban Ropa Vieja With Yellow Rice

Cuban Ropa Vieja With Yellow Rice is a vibrant and comforting dish that combines rich, savory flavors with a touch of sweetness. Originating from the Spanish colonization of Cuba, Ropa Vieja, which translates to “old clothes,” is a traditional Cuban dish made with shredded beef in a flavorful tomato-based sauce. Paired with aromatic yellow rice, this dish offers a delightful combination of textures and tastes that’s certain to satisfy your cravings. Perfect for family gatherings or a cozy dinner at home, this recipe brings the warmth and spirit of Cuban cuisine to your table.

The preparation of Ropa Vieja involves slow-cooking beef until tender, then shredding it into pieces that resemble “old clothes.” The dish is then simmered with onions, bell peppers, garlic, and a medley of spices to create a hearty and flavorful stew. The yellow rice, cooked with saffron and turmeric, adds a fragrant and colorful touch that perfectly complements the rich stew. This recipe is designed to serve 4-6 people, making it ideal for sharing with family and friends.

Ingredients:

For the Ropa Vieja:

2 pounds flank steak
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1/2 cup beef broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

For the Yellow Rice:

2 cups long-grain rice
4 cups chicken broth
1/2 teaspoon saffron threads
1/2 teaspoon ground turmeric
2 tablespoons olive oil
Salt to taste

Cooking Instructions:

Prepare the Beef: Begin by seasoning the flank steak with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the steak on both sides for about 4-5 minutes per side. Remove the steak and set aside.
Cook the Vegetables: In the same pot, add the sliced onions, green and red bell peppers, and garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
Simmer the Ropa Vieja: Return the steak to the pot. Add the tomato sauce, diced tomatoes, beef broth, cumin, smoked paprika, bay leaf, and additional salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and can be easily shredded with a fork.
Shred the Beef: Remove the flank steak from the pot and place it on a cutting board. Using two forks, shred the beef into thin strands. Return the shredded beef to the pot and stir it into the sauce. Let it simmer for an additional 10-15 minutes to absorb the flavors.
Prepare the Yellow Rice: While the Ropa Vieja is simmering, prepare the yellow rice. Rinse the rice under cold water until the water runs clear. In a separate pot, heat the olive oil over medium heat. Add the rice and cook for 2-3 minutes, stirring constantly, until lightly toasted.
Cook the Rice: Add the chicken broth, saffron threads, turmeric, and salt to the rice. Stir well and bring to a boil. Reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork before serving.

Extra Tips:

When making Cuban Ropa Vieja With Yellow Rice, it’s important to give the beef enough time to become tender, so patience is key. For an even richer flavor, consider making the Ropa Vieja a day in advance, as the flavors tend to meld and deepen overnight.

Additionally, if you prefer a spicier dish, you can add a pinch of red pepper flakes to the stew. For the rice, confirm you rinse it thoroughly to remove excess starch for a fluffier result. Finally, garnish the dish with fresh cilantro or a squeeze of lime for a zesty finish.

Japanese Nikujaga With Sticky Rice

Japanese Nikujaga With Sticky Rice is a comforting and hearty dish that combines the rich flavors of beef stew with the satisfying texture of sticky rice. Originating from Japan, Nikujaga translates to “meat and potatoes,” and it’s a beloved home-cooked meal that warms the soul. The dish features tender slices of beef simmered with potatoes, onions, and carrots in a savory-sweet broth made from soy sauce, sugar, and mirin. Pairing this stew with sticky rice enhances the overall dining experience, creating a filling and delicious meal perfect for family dinners.

This recipe serves 4-6 people and offers a delightful blend of flavors and textures, making it a fantastic choice for those who enjoy traditional Japanese cuisine. The combination of ingredients and the slow cooking process guarantees that the meat is tender and the vegetables are infused with the flavorful broth. The sticky rice serves as an excellent accompaniment, absorbing the savory juices from the stew and providing a satisfying balance to the dish.

Ingredients:

1 pound beef (thinly sliced, ideally brisket or chuck)
4 medium potatoes (peeled and cut into large chunks)
2 medium carrots (peeled and sliced into thick rounds)
2 large onions (sliced)
1 cup green peas (optional)
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sugar
3 cups dashi stock (or water)
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups sticky rice (short-grain Japanese rice)
3 cups water (for cooking rice)

Cooking Instructions:

Prepare the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. This helps remove excess starch. Then, combine the rice and 3 cups of water in a rice cooker. Cook following the manufacturer’s instructions. If using a pot, bring the water and rice to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Let it sit covered for another 10 minutes off the heat.
Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.
Add the Beef: Increase the heat to medium-high and add the thinly sliced beef to the pot. Cook until the beef is browned on all sides, stirring occasionally.
Incorporate Vegetables: Add the potatoes and carrots to the pot, stirring to combine with the beef and onions.
Create the Broth: Pour in the dashi stock (or water), soy sauce, mirin, and sugar. Stir well to dissolve the sugar.
Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-30 minutes, or until the potatoes and carrots are tender.
Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. If using, stir in the green peas and simmer for an additional 5 minutes.
Serve: Fluff the sticky rice with a fork and serve it alongside the Nikujaga. Spoon the stew over the rice or serve it in separate bowls.

Extra Tips: For an even richer flavor, consider marinating the beef in soy sauce and mirin for about 30 minutes before cooking. If you prefer a thicker stew, you can mash some of the potatoes with a fork to naturally thicken the broth. Using a slow cooker is also an option for this dish, allowing the flavors to meld over several hours. Adjust the sweetness of the stew by varying the amount of sugar according to your taste preference.

Ethiopian Chickpea Stew With Rice Pilaf

Ethiopian Chickpea Stew with Rice Pilaf is a flavorful and hearty dish that brings together the rich and aromatic spices of Ethiopian cuisine with the comforting texture of rice pilaf. This vegetarian stew is packed with protein from chickpeas and is balanced with a variety of vegetables, making it a nutritious and satisfying meal.

The rice pilaf, cooked with fragrant spices, complements the stew perfectly, resulting in a dish full of vibrant colors and complex flavors. The combination of spices like berbere, a traditional Ethiopian spice blend, adds warmth and depth to the stew, while the rice pilaf soaks up all the delicious flavors.

This dish is perfect for a family dinner or a gathering with friends, offering a taste of Ethiopian culinary tradition. The stew isn’t only delicious but also easy to prepare, making it a great choice for those looking to explore new flavors in their home kitchen.

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