An easy, family favorite southern recipe for tender stew beef & rice that feeds a crowd and is economical!
Stew Beef isn’t the same as beef stew with potatoes and carrots (which I have an amazing recipe for here: Mama’s Crockpot Pot Roast). You want to buy the little chunks of beef stew meat to make this recipe.
My Mama came to visit us in Texas this past week for Oakley’s third birthday! We had such a fun time as it was also Rodeo Heritage Week here in Stephenville, TX. I took her to see “The Show,” a Western Fashion Show held each year. We also went to a tea party at Dianne’s Ranch Diner & she also got to watch Oakley ride in the lead line class with the Riding Club.
Mama & I 
Tea Party with Mama, Mimi & Oakley at Dianne’s Ranch Diner 
Kase, Ty, Me & Oakley at the Lead Line class
While Mama was here she taught me how to make Stew Beef and Rice. This is one of my favorite recipes and we ate it all the time growing up. It’s so simple with just a few tricks to make the beef very tender. You boil the beef until it is fork tender and then you shred it with your fingers.
Leftovers are also delicious so make a big pot of this!
Steps for Stew Beef
Fill the soup pot half full. 
Boil until tender. 
Shred cooked beef. 
Stir in soup. 
Stir in shredded beef. 
Stew Beef
Stew Beef & Rice
Course: MainCuisine: SouthernDifficulty: Easy6
servings5
minutes1
hour30
minutesAn easy, family favorite southern comfort dish of tender stew beef over rice.
Ingredients
2 pounds of Stew Beef Chunks
1 tablespoon Cooking Oil
2 (10.5 oz cans) Golden Mushroom Soup
2 cups Brown or White Rice
Salt & Pepper
Directions
- Heat oil in large soup pot or dutch oven over high heat.
- When oil is hot, brown beef on all sides.
- Fill your soup pot half way with water.
- Boil beef for 1.5 hours or more until beef is fork tender. If your water boils down below the meat, add just enough water to keep the meat covered.
- After about 1 hour, cook your rice according the the package directions.
- When beef is fork tender, remove it with a slotted spoon and place into a colander. Keep the broth in the soup pot!
- Run cool water over the beef and shred it with your fingers.
- Stir the two cans of golden mushroom soup into the beef broth and heat over medium.
- Stir the shredded beef into the soup & broth gravy and season with pepper and taste for salt (it won’t need much, if any salt).
- Rinse rice with cold and then hot water.
- Serve the beef stew over rice or stir the rice into the beef stew for serving!
