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Spiced Beef and Rice Stew

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PREP TIME
25 min
COOKING TIME
70 min
TOTAL TIME
95 min
SERVINGS
2 servings
Dinner North African
Spiced Beef and Rice Stew
Ingredients
  • 1/2 pound beef round steak, diced
  • 1/2 small onion, finely diced
  • 1 tablespoon tomato-chicken bouillon granules (such as Knorr®)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1 tablespoon beef stock concentrate
  • 1/3 pound carrots, cut into 1/2-inch dice
  • 3/4 pound sweet potatoes, cut into 1/2-inch dice
  • 1 1/2 cups water
  • 3/4 cup finely shredded cabbage
  • 2 cinnamon sticks
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 5 black cardamom seeds
  • 1 cup brown rice
Instructions
1
Combine the steak, sliced onion, and diced tomatoes with a store-bought chicken bouillon in a large cooking vessel over medium heat. Allow the mixture to simmer and brown the steak, which should take around 5-10 minutes.
2
Next, add minced garlic to the pot and stir. Then, pour in 1 cup of water and a beef stock concentrate packet to the mixture; cook until the carrots and sweet potatoes have become tender, approximately 20 minutes.
3
Subsequently, combine 1 1/2 cups of water, shredded cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander seeds, and ground cardamom in the steak-sweet potato mixture. Bring the entire mixture to a rolling boil.
4
After that, add cooked brown rice to the pot and lower the heat to low. Cover the pot and let it simmer until the rice has fully absorbed the liquid, taking around 45 minutes.
5
Finally, fluff the cooked brown rice with a fork and remove the cinnamon sticks before presenting your dish.