The weather is cold, snow is falling, and you’re sitting next to the fire, eating beef stew. But you need a little something on the side. Don’t worry; we have five side dish recommendations that are just what you need to complete this picture of pure bliss.
Here are the best side dishes to eat with beef stew:
- Rice Pilaf
- Red Lobster’s Cheddar Bay Biscuits
- Green Bean Salad
Preparation Time: 35 minutes
Ingredients: 1 1/2 cups cornmeal (yellow), ½ baking powder, ½ sugar, 1 large egg, 1 cup milk, ⅓ cup melted butter
Tip: You can use butter substitutes and cornmeal to make a vegan cornbread
Golden-baked cornbread is an excellent side dish for beef stew. You can dip it in your stew or eat it on the side with some butter for a filling meal.
Start by preheating your oven to 400°F (200°C) and greasing a pan or several cupcake molds. For the cornbread dough, sift together baking powder, cornmeal, and sugar.
Whisk milk, eggs, and butter in a separate bowl until you get a creamy blend. Combine the two mixtures and stir well.
If you don’t have an oven, you can cook your cornbread in a hot cast-iron skillet over low to medium heat for 30 minutes. Once the top side is golden brown, flip it and cook for 5 minutes. Cover the skillet with a lid and check the pan frequently to ensure the bread doesn’t burn.
You can play around with ingredients to adjust your flavors. Add cheese and bacon bits to your batter for a savory cornbread.
Add chopped cauliflower and broccoli pieces if you’d like to sneak a couple of veggies. You can also replace milk with creamed corn for extra flavor.
Also Read: What to Eat With Cornbread?
2. Rice Pilaf
Preparation Time: 30 minutes
Ingredients: 1 cup long-grain white rice (basmati is a great option), 2 cups of chicken broth or water, 3 tbsp butter, ½ tsp salt
Tip: For a fluffy texture, allow the pilaf to rest for 10 minutes before serving.
A bowl of fluffy pilaf is a perfect side dish for the flavor-rich beef stew.
Before you start, rinse the rice with warm water for about 10 minutes to get rid of excess starch. Drain the milky water with a strainer and let it rest for a minute.
In a saucepan, melt butter over medium heat. Add the rice to the pan, constantly stirring until the grains become translucent. The rice will smell slightly toasted, but don’t let it burn.
Pour broth into the saucepan and sprinkle with salt. Give it a stir and increase the heat to medium-high. Let it come to a boil, cover the pot, and lower the heat.
You should let your pilaf cook for about 15 minutes without lifting the lid. You can use a glass lid to observe the water levels without disturbing the cooking process.
After 15 minutes, lift the lid to check whether the rice is tender. If there is still broth, close the lid and cook for a few more minutes.
Once all the liquid is absorbed, remove the pan from heat and let it sit covered for another 10 minutes. When you serve, fluff the pilaf with a fork.
Grab a big bowl of beef stew with a side of simple pilaf and enjoy.
You can swap the butter with olive oil (3 tbsp) and the chicken broth with vegetable broth to make a vegan pilaf.
3. Red Lobster’s Cheddar Bay Biscuits
Preparation Time: 20 minutes
Ingredients: 1 cup of flour, 1 cup buttermilk, 1 tbsp baking powder, 2 tsp garlic powder, 1 tbsp sugar, ½ tsp salt, ¼ tsp cayenne pepper, 1 cup of shredded cheddar cheese, ½ cup butter
Tip: You can make the dough and store it in the freezer for up to 3 months
You can make Red Lobster’s legendary Cheddar Bay Biscuits at home to enjoy with beef stew and other dishes. Cheesy and soft in the middle, they are perfect for dipping!
Start by preheating the oven to 450°F (230°C) and lining your baking tray with a baking sheet.
In a large bowl, combine flour, sugar, baking powder, garlic powder, cayenne pepper, and salt. In another bowl, whisk the buttermilk with butter. Pour this mixture over the dry ingredients and stir slowly to form a batter. Sprinkle the cheese as the batter gets thicker.
Scoop the batter evenly onto the sheet with a measuring cup and place it in the oven for 12 minutes. The edges of the biscuits will be golden brown when ready. Take them out and serve hot.
To add extra flavor, whisk melted butter, parsley, garlic powder, and parmesan cheese together and lightly brush the mixture on the freshly baked biscuits.
Preparation Time: 15 minutes
Ingredients: 1 ½ cups couscous ( approximately 10 oz), 2 cups of chicken broth, 2 tbsp butter, 1 tbsp olive oil, ½ tsp salt
Tip: Swap chicken broth and butter with vegetable broth and olive oil to make a vegan couscous.
Couscous is a type of pasta made from high-gluten semolina flour. It’s chewy, delicious, and resembles a beautiful cross between rice and pasta. It’s also effortless to cook.
Start by bringing your broth to a boil in a medium-sized saucepan. Slowly stir in the couscous, cover the lid and remove it from the stove. Leave the couscous to steam for 5 to 6 minutes, and do not remove the lid in the meantime.
Once it’s time, remove the lid, and use a fork to fluff out the couscous grains. Serve it while it’s hot.
If you’ve made more than you can eat, you can freeze it for up to 3 months. You can reheat it in the microwave when you want to serve it!
5. Green Bean Salad
Preparation Time: 30 minutes
Ingredients: 2 pounds of fresh green beans (preferably trimmed and split into two), 1 small red onion, 1 cup of mozzarella balls, 2 cups of cherry tomatoes, 3 cups of baby arugula, ½ cup of toasted pine nuts, ½ cup of pecans, 1 tsp Dijon Mustard, 4 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp balsamic vinegar, salt and pepper to taste
Tip: For more flavor and texture, add boiled or baked beets to your salad
Fresh, crunchy, and packed with vitamins from the greens, a green bean salad is a perfect match with beef stew.
Start by preparing the vinaigrette. Combine the mustard, olive oil, lemon juice, balsamic vinegar, salt, and pepper in a mason jar. Shake it vigorously and let it chill in the refrigerator until you put the rest of the salad together.
Bring a large pot of water to boil, stir in 2 tbsp salt and add your green beans to the water; they will be ready in about a minute or so. Move the beans to a bowl of iced water to cool them. Drain with a strainer and transfer to a large bowl.
Add mozzarella, arugula, cherry tomatoes, pine nuts, pecans, and onions to the bowl and give all that a good mix. Take your vinaigrette from the refrigerator and pour it over your salad as you continue tossing. Et voila! Your green bean salad is ready.
Add roasted/boiled beets, some croutons, and dried cranberries to your salad for more flavor.
Beef stew is a satisfying meal that nourishes the body and the soul. You can serve it with carb-rich dishes like couscous, pilaf, cornbread, and biscuits, or make a green bean salad to balance your protein intake with fresh greens.