Beef Stew with Rice
Lunch • Singapore
How to Make Beef Stew with Rice (Traditional & Healthy Version)
Beef Stew with Rice is a celebrated fusion dish rooted in Singapore’s vibrant hawker culture, often enjoyed at bustling kopitiams across the island. This hearty meal draws on global influences, adapting the classic stew with local spices and ingredients to suit the Singaporean palate. It is a wonderful example of how Singapore cuisine marries robust flavors from different cultures, creating a comforting dish that's both familiar and unique. The stew is simmered to perfection with tender beef cubes, carrots, potatoes, and a medley of aromatic spices, served over fluffy white rice. The result is a nourishing, well-balanced meal that is perfect for lunch. Its savory depth, gentle heat, and subtle sweetness reflect Singapore’s multicultural food scene, making it a beloved staple from hawker stalls to home kitchens. Enjoying Beef Stew with Rice is a way to experience the warmth and diversity of Singapore’s food heritage, one spoonful at a time.
Ingredients(for 1 rice bowl with stew (approx. 350g))
- 200g Lean beef cubes (chuck or brisket, trimmed of fat)
- 1 medium Carrot (peeled, cut into chunks)
- 1 medium Potato (peeled, cut into chunks)
- 1 small Yellow onion (diced)
- 2 Garlic cloves (minced)
- 1 tablespoon Tomato paste (for depth)
- 400ml Low-sodium beef stock (or homemade beef broth)
- 1 tablespoon Light soy sauce (for umami)
- 1/4 teaspoon White pepper (locally called 'lada putih')
- 1 teaspoon Olive oil (for sautéing)
- 2 bowls Steamed white rice (jasmine rice preferred)
- 2 sprigs Fresh coriander (chopped, for garnish) - optional
Instructions
- 1
Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant and translucent.
3 minutes
Do not burn the garlic; keep stirring for even cooking.
- 2
Add beef cubes and sear until lightly browned on all sides.
4 minutes
Searing locks in the juices for tender beef.
- 3
Mix in tomato paste and stir well to coat the beef.
2 minutes
Tomato paste adds natural sweetness and color.
- 4
Pour in beef stock and soy sauce. Add carrots and potatoes.
2 minutes
Cut vegetables evenly for consistent cooking.
Why This Dish is Healthy
Our healthy version uses minimal oil, lean beef, and a generous amount of vegetables for fiber and micronutrients. Light soy sauce and low-sodium stock reduce overall salt content. This Singaporean stew is filling yet light, helping you stay energized without excess calories—a great option for mindful eaters and calorie tracking.
This Beef Stew with Rice is packed with lean protein from beef, complex carbohydrates from potatoes and rice, and plenty of vitamins such as vitamin A from carrots and vitamin C from potatoes. Using olive oil and lean cuts keeps saturated fat low. The dish also provides dietary fiber and essential minerals like iron and potassium, making it a balanced meal.
Pro Tips
- 💡Tip 1: Use freshly ground white pepper for authentic Singaporean flavor.
- 💡Tip 2: For extra depth, add a dash of dark soy sauce.
- 💡Tip 3: Stew can be made ahead and tastes even better the next day.
Storage & Serving
Cool stew completely before refrigerating. Store in airtight container for up to 2 days. Reheat gently on the stove or microwave before serving. Rice should be stored separately.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
