• Stew with vermicelli rice (One World Kitchen)Source: One World Kitchen

You can never have too many good beef stew recipes. Adding broken vermicelli noodles to the rice adds a bit of lightness and texture. 






Skill level

Average: 3 (25 votes)


  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 650 g stewing beef
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 1 tsp Lebanese 7-spice powder (see note)
  • 1 tsp salt
  • 2 cups (500 ml) beef stock
  • 2 carrots, cut into coins
  • 1 cup peas
  • Vermicelli rice, to serve (see below)
  • Sliced green onion, for garnish


Vermicelli rice

  • ½ cup uncooked vermicelli noodles, broken into short pieces
  • 1 cup long grain rice, rinsed and drained
  • 3 cup (750 ml) water
  • 1 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat oil in pan. Add onion and garlic and cook until softened. Add beef and stir until meat has browned.
  2. Add tomato paste, lemon juice, 1 teaspoon 7-spice powder, and salt, stirring to combine.
  3. Pour in stock. Add carrots and peas. Bring to a boil, then down to a simmer. Cook for 20 minutes.
  4. To make the vermicelli rice, add vermicelli pieces to a dry pan and toast a few minutes until golden. Add long grain rice to a pot and pour in water and salt. Bring to a boil, then down to a simmer. Cook 15 minutes, or until rice is tender.
  5.  Once rice is cooked, fold in toasted vermicelli pieces and let rest for 2-3 minutes. Plate stew with vermicelli rice. Garnish with green onion.


● To make the 7-spice powder, mix together 1 tablespoon allspice, 1 tablespoon pepper, 1 tablespoon ground cinnamon, ½ tablespoon ground clove, ½ tablespoon ground fenugreek, ½ tablespoon ground ginger, and ½ tablespoon ground nutmeg in a small bowl. Store in an airtight container for up to two weeks.