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Easy Beef Stew with Rice (Guiso de Arroz)

Easy Beef Stew with Rice

Camila Benitez
Looking for an easy and delicious dinner idea? Look no further than this Paraguayan Beef Stew with Rice, also known as "Guiso de Arroz." This recipe features tender beef, vegetables, and spices cooked with rice to create a hearty and flavorful dish that is perfect for any occasion.
With minimal prep time and just 30 minutes of cooking time, this recipe is ideal for busy weeknights or whenever you want a satisfying meal. Plus, it can easily be customized to suit your taste preferences. So, enjoy a delicious and comforting dinner with this beef stew with rice recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Paraguayan
Servings 10

Tools

Ingredients
  

  • 1 kg / 2.2 lbs beef tip or beef chuck , lean (cut into small pieces or thin strips)
  • 5 Garlic cloves , finely minced
  • 1 medium yellow onion , finely chopped
  • 1 poblano pepper or green bell pepper , finely chopped *(I like to use poblano pepper because it gives a spicy mellow flavor).
  • 1 red or yellow bell pepper , cut in half, seeded and finely chopped
  • 5 fresh Tomatoes , diced *(If you don’t have fresh tomatoes on hand, you can use 200g/1 cup crushed tomatoes or puree).
  • 400 g (2 cups) uncooked Jasmine rice
  • 2 tablespoons tomato paste
  • ½ teaspoon kosher salt , to taste
  • 1 teaspoon ground cumin , optional
  • 2 tablespoons Knorr beef flavor bouillon , adjust to your liking.
  • 2 carrots , finely chopped or thinly sliced
  • 3 teaspoons granulated sugar
  • ½ teaspoon ground black pepper or cayenne pepper
  • 4 tablespoons Olive oil or canola oil , as needed
  • 2 tablespoons cilantro , chopped
  • 200 g frozen sweet peas (optional)
  • 1 Liter (5 cups) hot water
  • 2 tablespoons flat leaves parsley , chopped
  • 2 Yukon gold potatoes , diced into ½ inch (optional)
  • 2 fresh bay leaves

Instructions
 

  • Heat the oil over high heat until shimmering in a large nonstick pot. Add the beef, salt, and beef bouillon and saute, string occasionally until well browned, about 15 minutes. Add the garlic and cook for 2 more minutes. Lower the heat to medium-low, add the onion, poblano, bell pepper, carrot, and tomatoes, and occasionally cook, stirring, until the vegetables begin to soften (reducing heat, if necessary), about 10 to 15 minutes. Add the sugar and the tomato paste and cook, occasionally stirring, for 2 more minutes. Add the bay leaves and cumin if used.
  • Stir in the rice and cook, occasionally stirring, for 2 minutes. Pour in hot water; taste and adjust season with kosher salt or beef bouillon, if needed.
  • Cover the pot and bring it to a simmer; cook until the rice is slightly undercooked, stirring every 3 minutes to ensure that the rice doesn't stick to the bottom of the pot, about 10 minutes. Turn off the heat and stir in the chopped parsley and cilantro. Cover and let the rice rest for 5 minutes. Remove the Bay leaves and serve. Enjoy! 😋

Notes

How to Store & Re-Heat
  • To store: Allow the beef stew with rice to cool to room temperature before storing it. You can store the stew in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the stew in a freezer-safe container for up to three months.
  • To reheat: To reheat the beef stew with rice, you can use a microwave, stovetop, or oven. If using a microwave, place the stew in a microwave-safe dish, cover it with a lid or plastic wrap, and heat it on high for 2-3 minutes, stirring occasionally until heated through. If using a stovetop, place the stew in a pot and heat it over medium-low heat, stirring occasionally until heated through.
If using an oven, preheat it to 350°F (180°C), place the stew in an oven-safe dish, cover it with foil, and bake it for 15-20 minutes until heated through. Add a splash of water or broth if the stew is too thick, and adjust the seasoning with salt and pepper if needed. Serve hot with your desired accompaniments.
Make-Ahead
This beef stew with rice recipe can be easily made by preparing the stew until the rice is added. Allow the stew to cool to room temperature before transferring it to an airtight container and refrigerating it for up to 3 days. When ready to serve, reheat the stew over low heat, add the rice, and continue cooking until the rice is tender and the stew is heated. This make-ahead method is perfect for busy weeknights or meal prep, allowing you to have a delicious and comforting dinner ready in no time.
How to Freeze
To freeze beef stew with rice, first, allow the stew to cool completely to room temperature. Then, transfer it to a freezer-safe container or zip-top bag, removing as much air as possible and leaving some space at the top for expansion. Label the container with the name and date, and store it in the freezer for up to 3 months.
When ready to eat, thaw the stew in the refrigerator overnight, then reheat it over low heat on the stove, stirring occasionally until it's heated through and the rice is tender. You may need to add water or broth to achieve the desired consistency. Once reheated, check the stew's internal temperature, which should reach at least 165°F (74°C) before serving.
Nutrition Facts
Easy Beef Stew with Rice
Amount per Serving
Calories
456
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
69
mg
23
%
Sodium
 
487
mg
21
%
Potassium
 
869
mg
25
%
Carbohydrates
 
49
g
16
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
25
g
50
%
Vitamin A
 
3260
IU
65
%
Vitamin C
 
52
mg
63
%
Calcium
 
63
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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