Ingredients
1 1/2 pounds raw beef stew meat, cut into 1- to 1 1/2-inch chunks
1 cup long-grain white rice, uncooked and unrinsed
1 (10.5-ounce) can beef consommé
1 (1-ounce) packet dry onion soup mix
Directions
Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch glass casserole dish with a thin film of oil or nonstick spray to help prevent sticking.
Spread the uncooked long-grain white rice evenly over the bottom of the glass casserole dish, creating a level layer so it cooks uniformly.
Scatter the raw beef stew meat over the rice in an even layer. It’s fine if the pieces touch or overlap slightly, but avoid piling them too high in one spot.
Sprinkle the dry onion soup mix evenly over the beef and rice, making sure to cover as much of the surface as you can for even seasoning.
Slowly pour the can of beef consommé over the beef and rice mixture, aiming to moisten all the dry areas. Tilt the dish gently if needed so the liquid distributes throughout the rice and around the meat.
Cover the glass casserole dish tightly with heavy-duty aluminum foil, crimping the edges well to create a good seal. This “no-peek” seal traps steam so the beef becomes tender and the rice cooks through.
Place the covered casserole on the center rack of the preheated oven and bake for 2 to 2 1/4 hours. Do not lift the foil or peek during this time, as releasing steam can affect how the rice cooks.
After 2 hours, carefully remove the dish from the oven and let it rest, still covered, for 10 minutes to allow the rice to finish steaming.
Remove the foil away from you to avoid steam, then gently fluff the rice around the beef with a fork, mixing in any concentrated flavor from the edges. Taste and adjust seasoning with a little salt and freshly ground black pepper if needed, then serve hot.
Variations & Tips
For a slightly creamier texture, replace half of the beef consommé with low-sodium beef broth or water mixed with 2 tablespoons of melted butter. To introduce vegetables without changing the core method, scatter 1 cup of frozen peas or a small handful of thinly sliced mushrooms over the beef before pouring on the consommé (keep the total volume modest so the rice still cooks properly). If you prefer a deeper, more peppery flavor, add 1/2 teaspoon of freshly ground black pepper and a pinch of dried thyme or rosemary along with the onion soup mix. For a bit of heat, stir in a pinch of red pepper flakes. You can also swap the onion soup mix for a homemade blend of 2 tablespoons dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon kosher salt if you’d like more control over the sodium. Leftovers reheat well in a covered dish with a splash of beef broth or water to loosen the rice.