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Beef and Garlic Rice

A baked beef chuck stew with onions, Worcestershire and marjoram, served with garlic rice.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Beef and Garlic Rice

Oven325°F
Timeabout 1 hour 35 minutes

Ingredients

Directions

Prepare the garlic

  1. Remove papery outer layers from garlic bulb.

  2. Cut off about ¼ inch from top of bulb, leaving the bulb intact but exposing the individual cloves.

  3. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.

Braise the beef

  1. Preheat oven to 325°F.

  2. In an ovenproof dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot.

  3. Stir in the beef broth, the ½ cup water, the Worcestershire sauce, and dried marjoram, if using.

  4. Cover and bake along with wrapped garlic for 35 minutes.

  5. Remove garlic from oven and add onion wedges to meat in pot.

  6. Cover and cook about 55 minutes longer or until meat is just tender.

Make the garlic rice

  1. After meat has baked about 1 hour, prepare rice.

  2. Squeeze garlic from half of the roasted cloves into a medium saucepan; stir in the 2 cups water, the uncooked rice, and the salt (refrigerate remaining roasted garlic, covered, for another use; see note, below).

  3. Bring to boiling, reduce heat. Simmer, covered, for 15 minutes. Remove from heat; let stand, covered, for 5 minutes.

  4. Stir in chives (and bottled garlic, if using).

Thicken and serve

  1. Remove meat from oven.

  2. In a small bowl or cup, stir the ¼ cup cold water into cornstarch; add vinegar and mix until well combined.

  3. Add to beef along with fresh marjoram, if using.

  4. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more.

  5. Serve with garlic rice.

Nutrition, whole recipe (rough)

1091Calories
46 gProtein
30 gFat
152 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Waternot in our table0
Marjoramnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Garlic + marjoramtop 6% of all pairs
    Smell alikestrong
    Cooked together616 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef chuck roast
Becomes tender and flavorful through long, slow moist braising.
Garlic
Roasted whole, it turns sweet and mellow, flavoring both the rice and the beef.
Onions
Soften and sweeten as they cook in the braising liquid.
Cornstarch
Thickens the cooking liquid into a glossy sauce when heated.
Long-grain rice
Absorbs the garlic-infused water as it simmers, becoming fluffy and separate.
Balsamic vinegar or red wine vinegar
Adds acidity that brightens the rich braising sauce.

The step that matters

Add the cornstarch slurry and cook until bubbly. Cornstarch must be fully cooked after adding to thicken properly; stirring it into hot liquid without first mixing it with cold water causes lumps, and it needs to reach a full boil to lose its raw starchy taste and reach full thickening power.

Swap the marjoram

How well each one fits the dish's main ingredients (garlic, olive, beef, sauce, onion, rice, chive):

  1. Capersfits better
  2. Cuminfits better
  3. Parsleyfits better
  4. Marjoramthe original

Fit is the average pairing score against garlic, olive, beef, sauce, onion, rice, chive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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