Nothing quite says comfort food like a hearty stew.
And nothing completes a hearty stew better than rice, regardless of whether you use it as a side or add it to the stew itself.
But what exactly is the best rice for stews with rich, flavorful sauces?
Let’s dive into my tried-and-tested rice shortlist below!
Top Rice Variety for Stew: Long-Grain White Rice
Sure, almost every rice can pair well with stew-like dishes.
It really depends on what kind of stew you’re making, which types of spices you’re using, and what the overall profile of your dish is.
But, if there’s one rice that never fails to go well with any type of stew…
That’s none other than long-grain white rice.
Or as others refer to it…
“The cheapest bag of white rice you’ll find in the store.”
Reasons to Use Long-Grain White Rice for Stew
Fluffy Texture: Long-grain white rice’s separate and fluffy texture is ideal for stew, as it doesn’t become overly mushy or clumpy even when it’s absorbing the sauces. Each spoonful of the grains will still have a pleasant bite that contrasts the richness of the stew.
Neutral Canvas: This rice variety has no notable flavor or fragrance, making it the perfect canvas for highlighting the innate flavors of your stew. Because of this quality, long-grain white rice works for stews from any cuisine!
Convenience: Of course, we just can’t overlook the convenience of using long-grain white rice for the dish. This grain is locally grown, making it super easy to find in any store. Plus, it’s usually one of the cheapest bags of rice you can buy!
Rice Runner-ups
When I’m not using long-grain white rice for my stew, I often use either of the rice varieties below instead.
Jasmine Rice
Jasmine rice is one of the mainstay rice grains in our pantry.
And anytime I want to add an aromatic touch and a more tender texture to my stew, I serve the dish on a warm bed of Jasmine rice!
If you’re wondering:
“Won’t this sticky rice turn mushy when served with stew?”
Well, while it is indeed stickier than long-grain white rice…
Jasmine rice just has the perfect level of stickiness to help sauces cling to the grains better.
When cooked right, it won’t turn mushy or clumpy (like some imagine it to be) at all!
Long-Grain Brown Rice
Anytime I want to cook healthier meals for myself or my health-conscious friends…
My go-to combo is a hearty stew with long-grain brown rice!
This rice adds a chewier texture and nutty touch to the dish.
Plus, it’s more satiating, making it the perfect grain for meals when you need to stay full for longer periods.
Rice: Always to the Stew’s Rescue
Rice is so versatile that you can add it to the stew itself or serve it as a side of the dish.
Regardless of how you use rice for stew…
Long-grain white rice won’t fail you in ensuring your stew’s perfectly balanced texture.
And if you can’t access this golden grain, you can always opt for Jasmine rice or long-grain brown rice instead!
Classic Beef Stew Served With Rice
Here’s my family’s classic beef stew recipe that’s perfect for family gatherings. It’s a hearty, flavorful stew that tastes best when served with rice!
Ingredients
- 2 pounds of boneless beef chuck (cut into 1-inch cubes)
- 1 teaspoon of sea salt (or to taste)
- ½ teaspoon of freshly ground black pepper
- 2 tablespoons of cooking oil
- 2 large red onions (quartered)
- 4 cloves of garlic (minced)
- 1 tablespoon of red wine vinegar
- 1 tablespoon of tomato paste
- 2 tablespoons of all-purpose flour
- 1 cup of robust red wine
- 2 cups of beef broth
- 1 bay leaf
- ¼ teaspoon of smoked paprika
- 1 teaspoon of honey
- 2 large carrots (cut into 1-inch chunks)
- 1 cup of parsnips (cut into 1-inch chunks)
- ½ pound of baby potatoes (halved)
- ½ cup of frozen peas
- 1 tablespoon of fresh rosemary (finely chopped)
- Fresh chopped thyme (for garnish, optional)
Instructions
- Season the 2 pounds of beef chuck with salt and pepper.
- In a pot over medium-high heat, heat 2 tablespoons of cooking oil. Then, brown the beef in batches (cooking for about 5 minutes per batch). Set all the beef aside.
- In the same pot, sauté the quartered red onions until softened (about 5 minutes). After that, add the minced garlic cloves, cooking for another minute.
- Stir in the tablespoon of red wine vinegar. After one minute, add the tablespoon of tomato paste and cook for another minute.
- Sprinkle 2 tablespoons of flour into the pot and stir for about 2 minutes.
- Return the beef chuck to the pot.
- Pour in the cup of red wine and 2 cups of beef broth. Add the bay leaf, smoked paprika, and a teaspoon of honey.
- Bring the pot to a boil, then reduce the heat to low. While covered, simmer the stew for 1½ hours.
- Stir in the chopped carrots, parsnips, and ½ pound of halved baby potatoes.
- Simmer once more, while covered, for another 45 minutes, or until the vegetables are tender.
- Add ½ cup of frozen peas to the pot and cook for 5 more minutes.
- Remove the bay leaf and adjust the stew’s seasoning with salt and pepper if needed.
- Lastly, stir in 1 tablespoon of chopped fresh rosemary and garnish the dish with fresh thyme if desired.
- Serve beef stew on a bed of long-grain white rice, jasmine rice, or brown rice.
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