Easy Beef Stew With Rice (Guiso De Arroz) | Camila Made (2024)

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, 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.

What is Guiso de Arroz?

Guiso de Arroz (Beef stew with rice) is a hearty and comforting dish made with tender pieces of beef, vegetables, and a flavorful broth, served over cooked rice. It's a classic comfort food popular in many cuisines worldwide, with variations in ingredients and seasonings depending on regional preferences.

Beef Stew with Rice Ingredients

Note:The full ingredients list is provided in the recipe card below.

• Beef: The main protein source in the stew, providing flavor and heartiness to the dish.
• Garlic: Adds a strong, aromatic flavor to the stew.
• Yellow Onion: Provides a sweet and savory base flavor to the stew.
• Poblano Pepper or Green Bell Pepper: Adds a mild spiciness and a depth of flavor to the dish.
• Red or Yellow Bell Pepper: Adds a sweet and colorful element to the stew.
• Tomatoes: Contribute acidity and a tomatoey flavor to the dish, along with some moisture.
• Jasmine Rice: The main carbohydrate component that thickens the stew and makes it a complete meal.
• Tomato Paste: Intensifies the tomato flavor and helps thicken the stew.
• Kosher Salt: Enhances the flavor and balances the taste of the stew.
• Ground Cumin (optional): Provides a warm and earthy flavor, enhancing the overall aroma of the stew.
• Knorr Beef Flavor Bouillon: Adds a rich beefy flavor and can be adjusted to taste.
• Carrots: Add natural sweetness and a contrasting texture to the stew.
• Granulated Sugar: Enhances the natural sweetness of the vegetables and balances the acidity from the tomatoes.
• Ground Black Pepper or Cayenne Pepper: Adds a mild or spicy kick, depending on your preference.
• Olive Oil or Canola Oil: Used for sautéing the beef and vegetables, adding richness and preventing sticking.
• Cilantro or Pasley: Adds a fresh, herbal note to the dish.
• Hot Water: Provides the liquid needed to cook the rice and create a stew-like consistency.

• Large nonstick pot
• Spatula
• Cutting Board
• Chef's knife

How to Make Beef Stew with Rice

Note:The full instructions are provided in the recipe card below.

1. Sear the Beef: Add the beef to the pot and season it with salt and pepper. Cook, turning occasionally, until the beef is seared and browned on all sides, about 5 to 7 minutes.
2. Cook the Vegetables: Add the chopped onion, poblano pepper, red bell pepper, carrot, garlic, and tomatoes to the pot. Cook until the vegetables soften, about 10 to 15 minutes. If needed, reduce the heat. If the mixture becomes too dry, you can add a splash of water to prevent sticking.
3. Add Tomato Paste and Sugar: Stir in the tomato paste, beef bouillon, and sugar. Cook and stir for an additional 2 minutes. Be sure to scrape the bottom of the pot to release all the crispy layers; this is where the guiso gets its flavor.
4. Add Rice: Add the rice and stir. Pour in the water and bring it to a simmer over medium-low heat. Cook, stirring often to prevent the rice from sticking to the bottom, until the rice is just tender, about 7 to 12 minutes.
5. Season and Finish: Taste the guiso and adjust the seasoning with kosher salt if needed. Stir in the chopped cilantro, if using.

Substitutions

Variations

How to Serve

Beef stew with rice is a versatile and comforting dish that can be served in several ways to suit your preferences. You can enjoy it in a bowl as a hearty and satisfying meal, topped with fresh herbs, grated cheese, or a dollop of sour cream. Alternatively, you can serve it with bread, toasting some nice crusty bread to use as a vehicle for soaking up the flavorful broth or to make a sandwich with the beef and vegetables. For a more traditional Paraguayan meal, serve the beef stew with rice alongside cooked yuca, which has a slightly sweet flavor that complements the savory stew.

Another option is to pair the beef stew with rice with a fresh green salad dressed with vinaigrette, providing a crisp and refreshing contrast in texture and flavor. Finally, you can also serve the stew with crispy rice crackers, which provide a crunchy texture and a neutral flavor that complements the rich and savory flavors of the stew.

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, occasionally stirring until heated.

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.

Tips for Making The Best Beef Stew with Rice

• Use quality ingredients: Choose high-quality beef and fresh vegetables to ensure the best flavor and texture for the stew. Look for beef that is well-marbled and has a rich, red color. Use fresh, ripe vegetables that are in season for the best taste.
• Brown the meat: Browning the beef before adding the vegetables and liquid creates a deeper and richer flavor. Ensure the beef is well-browned on all sides before proceeding with the recipe.
• Don't overcook the rice: Be sure to cook until it is slightly undercooked before adding it to the stew. This will ensure that the rice does not become mushy and retains its texture.
• Adjust seasoning to taste: Taste the stew frequently as you cook it, and adjust the seasoning as needed. Add more salt, pepper, or beef bouillon to enhance the flavor and balance the sweetness of the vegetables.
• Let it rest: After cooking the beef stew with rice, rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb the liquid, resulting in a more flavorful and cohesive dish.
• Make it ahead: Beef stew with rice is a great make-ahead dish that can be frozen and reheated later. Consider doubling the recipe and freezing some for future meals.

FAQ

Can I use a different type of rice?

You can use a different type of rice, but remember that the cooking time and amount of liquid needed may vary. Jasmine rice is a fragrant and slightly sticky rice that works well in this recipe, but you can experiment with other types of rice if you prefer.

Can I use a different cut of beef?

You can use a different cut of beef, but be aware that the cooking time and texture may differ. Beef chuck or beef tip are good for this recipe as they are flavorful and tender when cooked slowly.

Can I omit the sugar?

You can omit the sugar if you prefer. The sugar is added to balance the acidity of the tomatoes and add sweetness to the stew, but it is not essential to the recipe.

Can I make this recipe in a slow cooker?

You can adapt this recipe for a slow cooker. Brown the beef as directed, then transfer it to a slow cooker with the vegetables, rice, tomato paste, and seasonings. Add enough liquid (water or broth) to cover the ingredients and cook on low for 6-8 hours or on high for 3-4 hours until the beef and rice are tender.

Can I freeze the leftovers?

You can freeze the leftover beef stew with rice for up to three months. Allow it to cool to room temperature, then transfer it to freezer-safe containers or resealable plastic bags. Label the containers with the dish's name and the date it was made before freezing. To reheat, thaw the stew in the refrigerator overnight and reheat using a microwave, stovetop, or oven as directed.

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