This Slow Cooker Beef and Rice is a hearty, comforting dinner made with tender beef, fluffy rice, savory broth, and simple vegetables. Everything comes together with everyday ingredients to create a satisfying family meal that’s perfect for busy weeknights.
The beef cooks slowly with onion, garlic, and seasonings until tender and flavorful. Rice and vegetables finish the dish, soaking up the delicious cooking juices for a cozy, one-pot-style dinner.
Important cooking tip: Rice cooks much faster than beef, so for the best texture, add it near the end rather than leaving it in the slow cooker for the entire cooking time.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW, plus 45–60 minutes for the rice
- Total Time: Approximately 7–9 hours
- Servings: 6
- Course: Dinner, Main Course
- Cuisine: American, Comfort Food
- Cooking Method: Slow Cooker
- Difficulty: Easy
Ingredients
- 1½ pounds (680 g) beef stew meat, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice, rinsed
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 cups low-sodium beef broth, divided
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf, optional
- 2 tablespoons chopped fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Prepare the Beef
Pat the beef dry with paper towels and cut it into evenly sized pieces if needed.
Season with salt, black pepper, paprika, thyme, and rosemary. Toss well so the beef is coated evenly.
For extra flavor, heat the olive oil in a skillet over medium-high heat and brown the beef in batches for 2–3 minutes per side. This step is optional, but it adds a richer, deeper flavor to the finished dish.
Step 2: Add the Ingredients to the Slow Cooker
Place the beef in the slow cooker. Add the diced onion, carrots, minced garlic, tomato paste, Worcestershire sauce, and bay leaf if using.
Pour in 2 cups of beef broth, reserving the remaining 1 cup for the rice.
Stir gently to distribute the ingredients and seasonings around the beef.
Step 3: Slow Cook Until the Beef Is Tender
Cover with the lid and cook:
- LOW: 6–8 hours
- HIGH: Approximately 3–4 hours
Cooking times vary by slow cooker and beef cut. The beef should be fork-tender before you add the rice.
Keep the lid closed as much as possible to maintain the cooking temperature.
Step 4: Add the Rice and Remaining Broth
Once the beef is tender, remove the bay leaf. Stir in the rinsed rice and the reserved 1 cup of beef broth.
Make sure the rice is distributed evenly through the liquid. If the mixture looks unusually dry, add a little extra hot broth or water.
Cover and cook on HIGH for approximately 45–60 minutes, checking toward the end. Rice cooking time depends on your slow cooker, the rice variety, and how much liquid remains.
For best results: Use regular long-grain white rice. Brown rice requires a different liquid ratio and longer cooking time, so it isn’t a direct substitute in this recipe.
Step 5: Add the Peas
When the rice is nearly tender, stir in the frozen peas.
Cover and continue cooking for about 5–10 minutes, or until the peas are heated through and the rice is fully cooked.
If the rice is still firm, add a small splash of hot broth, cover, and continue cooking in short intervals.
Step 6: Fluff and Serve
Turn off the slow cooker and let the dish rest for about 5 minutes.
Remove the lid and gently fluff the rice with a fork. Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley and serve warm. The tender beef, savory rice, and colorful vegetables make this a complete, comforting meal.
Tips for the Best Slow Cooker Beef and Rice
- Choose the right beef: Chuck roast or beef stew meat works well because it becomes tender during slow cooking.
- Brown the beef first: This adds extra depth of flavor, although it’s not essential.
- Add rice near the end: Long cooking can make rice mushy.
- Use long-grain white rice: It generally holds its shape better than short-grain rice in this dish.
- Avoid lifting the lid: Opening the slow cooker repeatedly can delay cooking.
- Check the liquid: Rice needs enough liquid to soften. Add hot broth gradually if the mixture becomes too dry.
- Let it rest: A short resting period helps the rice settle and makes serving easier.
Easy Variations
1. Beef and Mushroom Rice
Add 1–2 cups sliced mushrooms when adding the onions and carrots. They contribute a rich, earthy flavor.
2. Beef and Vegetable Rice
Add diced bell pepper or extra carrots for more color and vegetables. Add tender vegetables later if you prefer them firmer.
3. Garlic Herb Beef Rice
Add an extra clove of garlic and a little fresh thyme or parsley for a fragrant, herb-forward flavor.
4. Spicy Beef and Rice
Add ¼–½ teaspoon red pepper flakes or a pinch of cayenne pepper for gentle heat.
What to Serve with Beef and Rice
Although this recipe includes vegetables, you can serve it with additional sides for a larger dinner:
- Steamed broccoli or green beans
- A fresh cucumber and tomato salad
- Roasted Brussels sprouts
- Garlic bread
- A simple green salad
- Steamed mixed vegetables
For a lighter meal, pair it with a crisp salad dressed with lemon juice and olive oil.
Storage and Reheating
Refrigerator: Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Store for up to 3–4 days.
Freezer: Freeze in individual airtight portions for up to 2–3 months for best quality. Rice texture may soften slightly after thawing.
Reheating: Add a tablespoon or two of water or broth, cover, and reheat until steaming hot throughout. Stir partway through to distribute the heat evenly. When using a microwave, heat in short intervals and stir between them.
Food safety: Cool leftovers promptly rather than leaving them in the switched-off slow cooker. Reheat leftovers to 165°F (74°C).
Frequently Asked Questions
1. Can I put uncooked rice directly into the slow cooker?
Yes, but add it near the end of the cooking time. Cooking uncooked rice with the beef for 6–8 hours usually makes it too soft or mushy.
2. Can I use brown rice?
Brown rice takes longer to cook and generally needs more liquid than white rice. For the most reliable results, cook brown rice separately according to its package instructions and serve it with the slow-cooked beef.
3. Can I use ground beef instead of stew meat?
Yes. Brown the ground beef in a skillet first and drain excess fat. It cooks faster than stew meat, so the recipe’s initial slow-cooking time may need adjustment.
4. Can I prepare this recipe without browning the beef?
Absolutely. You can add the seasoned beef directly to the slow cooker. Browning is optional and mainly improves the flavor.
5. Why is my rice still hard?
There may not be enough liquid, or the slow cooker may need more time. Add a little hot broth, cover, and continue cooking until the rice is tender.
6. Can I make this recipe dairy-free?
Yes. The ingredients listed are naturally dairy-free, provided your broth and Worcestershire sauce contain no dairy ingredients.
Nutrition Information
Approximate values per serving, based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 400–470 kcal |
| Protein | 28–34 g |
| Carbohydrates | 38–45 g |
| Fat | 12–18 g |
| Fiber | 3–5 g |
| Sugar | 4–7 g |
| Sodium | 450–750 mg |
Actual nutrition depends on the beef cut, broth, oil, and serving size.
Printable Recipe Card
Slow Cooker Beef and Rice
Tender beef, fluffy rice, and vegetables in a savory broth.
Total time
7–9 hours
Servings
6
Ingredients
- 1½ lb beef stew meat, cubed
- 1 cup uncooked long-grain white rice, rinsed
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 3 cups low-sodium beef broth, divided
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- 1 bay leaf, optional
- Fresh parsley, for garnish
Instructions
- Season the beef with paprika, thyme, rosemary, salt, and pepper. Brown in olive oil if desired.
- Add beef, onion, carrots, garlic, tomato paste, Worcestershire sauce, bay leaf, and 2 cups broth to the slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender.
- Remove the bay leaf. Stir in rinsed rice and the remaining 1 cup broth.
- Cover and cook on HIGH for about 45–60 minutes, checking for tenderness and adding a little hot broth if needed.
- Stir in peas during the final 5–10 minutes.
- Rest for 5 minutes, fluff gently, garnish with parsley, and serve hot.
