One-Pan Beef Stew with Vegetable Rice & Roasted Potatoes

Nothing beats a hearty homemade meal that brings together tender beef, fluffy vegetable rice, and perfectly roasted potatoes in one satisfying bowl. This comforting recipe is packed with rich flavors, colorful vegetables, and wholesome ingredients that make it perfect for family dinners, meal prep, or cozy weekends. The slow-simmered beef becomes incredibly tender while absorbing a savory blend of herbs and spices. Paired with fragrant rice and golden roasted potatoes, this dish offers a balanced combination of protein, carbohydrates, and vegetables that everyone will love.

Whether you're cooking for a busy weeknight or preparing a comforting meal to share with loved ones, this recipe delivers restaurant-quality flavor using simple pantry staples. The combination of juicy beef, sweet carrots, peas, onions, and perfectly seasoned potatoes creates a complete meal that's both nourishing and incredibly delicious.

Ingredients

For the Beef Stew

• 2 pounds (900 g) beef stew meat, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 cup green peas (fresh or frozen)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• 1 teaspoon salt (or to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For the Vegetable Rice

• 1½ cups long-grain white rice
• 3 cups chicken or vegetable broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup diced carrots
• ¼ cup chopped green onions
• Salt and black pepper to taste

For the Roasted Potatoes

• 4 medium potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried rosemary
• Salt and black pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Place the potato chunks in a large bowl and toss them with olive oil, paprika, garlic powder, rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking tray lined with parchment paper. Roast for 35–40 minutes, turning halfway through, until the potatoes are golden brown with crispy edges and soft centers.

While the potatoes roast, prepare the beef stew. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the beef cubes in batches, browning each side for about 3–4 minutes. Avoid overcrowding the pan so the meat develops a rich caramelized crust. Transfer the browned beef to a plate.

In the same pot, add the diced onion and sauté for 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots and cook for 2–3 minutes.

Mix in the tomato paste, paprika, thyme, salt, and pepper. Cook for one minute to deepen the flavors before pouring in the beef broth and Worcestershire sauce. Return the browned beef to the pot and stir well.

Reduce the heat to low, cover, and simmer gently for 60–75 minutes, stirring occasionally, until the beef becomes fork-tender. Add the green peas during the last 10 minutes of cooking. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 2–3 minutes until the gravy thickens beautifully.

Meanwhile, rinse the rice under cold water until the water runs clear. Heat the butter and olive oil in a saucepan over medium heat. Add the diced carrots and cook for 3 minutes, then stir in the rice and cook for another minute.

Pour in the broth, season lightly with salt and pepper, and bring everything to a boil. Reduce the heat to low, cover, and cook for 15–18 minutes, or until the liquid has been absorbed. Remove from the heat and let the rice rest, covered, for 5 minutes before fluffing with a fork. Stir in the chopped green onions just before serving.

To assemble the meal, spoon a generous portion of vegetable rice into each serving bowl. Add a hearty helping of the rich beef stew alongside the rice and finish with the crispy roasted potatoes. Garnish with freshly chopped parsley if desired.

Tips for Success

• Brown the beef thoroughly for maximum flavor.
• Simmer the stew slowly to ensure the meat becomes tender.
• Roast the potatoes without overcrowding the pan for crispier edges.
• Let the rice rest before fluffing to achieve light, separate grains.
• Leftovers taste even better the next day as the flavors continue to develop.

Storage

Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. The beef stew can also be frozen for up to 3 months, making it an excellent meal-prep option.

Final Thought

This One-Pan Beef Stew with Vegetable Rice and Roasted Potatoes is the definition of comfort food. Every bite combines tender, slow-cooked beef, flavorful gravy, fluffy vegetable rice, and crispy roasted potatoes into a satisfying meal that warms both the body and soul. It's a timeless family favorite that's simple enough for everyday dinners yet impressive enough for special occasions.

Bon Appétit! 🍽️