Some dinners stick with you, not just because they taste good, but because they carry a memory or a feeling. This slow cooker beef and rice stew is one of those dishes. I remember the first time I let it cook unattended for hours, the house slowly filling with the scent of simmering beef, herbs, and tomatoes. It was one of those evenings when I got distracted halfway through setting the table, caught up in a conversation that went on longer than I expected. That stew was waiting patiently, tender and rich, when I finally sat down. The rice was perfectly cooked, the beef falling apart just right, and the vegetables still offering a gentle bite. It wasn’t rushed, and neither was I. There’s something so satisfying about a meal that’s done on its own time, especially when it rewards you with layers of flavor that feel like a warm hug.
Why you’ll love it:
- Hands-off cooking means you can focus on other parts of your day without worrying about dinner.
- The combination of tender beef and rice makes it filling but not overly heavy — perfect for easing into the evening.
- It’s simple — and that’s kind of the point. No complicated steps, just a slow build of rich, comforting flavors.
- Vegetables and herbs meld naturally, creating a stew that feels homemade even on the busiest nights.
Even if you’re not usually a slow cooker person, this recipe is forgiving. It’s the kind of dish that adapts well to small changes, like swapping vegetables or adjusting seasoning to taste. I usually leave the bay leaf in a bit longer than the recipe calls for because, well, I sometimes forget to take it out — and it still turns out great.
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Slow Cooker Beef and Rice Stew
- Total Time: 6 hours 50 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef and rice stew, perfect for cozy dinners. Tender beef, vegetables, and rice simmer together in a flavorful broth for a satisfying meal.
Ingredients
1.5 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch rounds
2 stalks celery, sliced
1 cup long grain white rice, rinsed
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 bay leaf
1/4 cup chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef stew meat and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Transfer onion and garlic to the slow cooker.
Add sliced carrots, celery, rinsed rice, beef broth, diced tomatoes with juice, dried thyme, dried oregano, paprika, black pepper, salt, and bay leaf to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 6 hours, or until beef is tender and rice is cooked through.
Remove bay leaf before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
Kitchen Notes: You don’t need anything fancy to pull this stew together—a slow cooker and a skillet to brown the beef are enough. Serving it with a simple green salad or crusty bread turns it into a cozy, complete meal. If you want to switch things up, I’ve tried adding a splash of red wine during the browning step, which adds a little depth but isn’t necessary. Sometimes I swap the white rice for brown or jasmine rice; it changes the texture slightly but still works. And if you’re feeling adventurous, stirring in a handful of frozen peas near the end gives a fresh pop of color and sweetness.
FAQ:
Can I skip browning the beef? You can, but the flavor won’t be quite as rich. The browning step adds a nice depth that makes the stew stand out.
Will the rice get mushy if cooked in the slow cooker? It’s best to use long grain rice and keep an eye on the cooking time. This recipe balances it well so the rice stays tender but not mushy.
Can I freeze leftovers? Absolutely. This stew freezes well—just thaw overnight in the fridge before reheating gently.
Whether you’re coming home from a hectic day or just craving something soothing and easy, this slow cooker beef and rice stew is the kind of meal that invites you to slow down, savor each bite, and maybe even linger a little longer at the table.