North African Beef and Brown Rice |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 2 |
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This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls. 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 |
Directions:
1. Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
2. Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
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