Recipe By Keep it Tasty
Rating
Published Apr 4th
North African Beef and Brown Rice
Prep 25m Cook 1h 10m Additional - Ready In 1h 35m
Servings 2 servings Calories 649.4

This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls.

Recipe Ingredients

  • ½ pound beef round steak, diced
  • ½ 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
  • ⅓ pound carrots, cut into 1/2-inch dice
  • ¾ pound sweet potatoes, cut into 1/2-inch dice
  • 1 ½ cups water
  • ¾ cup finely shredded cabbage
  • 2 cinnamon sticks
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • 5 black cardamom seeds
  • 1 cup brown rice

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 649.4
  • Carbohydrate 109.2 g
  • Cholesterol 57.3 mg
  • Fat 9.7 g
  • Fiber 15.5 g
  • Protein 31.4 g
  • Saturated Fat 2.7 g
  • Sodium 1818.1 mg
  • Sugar 13.1 g

Chef's Notes

This has loads of flavor without being spicy. I use More Than Gourmet(R) beef concentrate, which does not have salt. The Knorr(R) tomato-chicken bouillon is very salty and that is why the recipe had no additional salt added. If you do not have regular cabbage, you may substitute (coarsely chopped) bok choy, kale, or spinach. Serve with rolls or crusty bread.

Reviews

  1. Gave this a shot and it’s wonderful! Very interesting and sweet flavor. I served it with Naan and fried eggplant. ( Will most likely only do the eggplant on the side in the future. Or maybe a nice artichoke! ) We made a spicy dipping sauce for the eggplant and the flavors really complimented well.
  2. This was an excellent blend of sweet and savory; loved the way the cinnamon bounced off the sweet potatoes! I would use more spice, cuz I enjoy spicy. I used instant brown rice and it cooked up perfectly!! Definitely a keeper!!
  3. This is very flavorful and hearty. We've tried it with the rice mixed in and on the side and like it both ways.
  4. Lots of leftovers on this one. Too much cinnamon and cardamom. I was smart enough to cook the rice separately. Even so it needed more moisture.
  5. This was excellent and I used leftover roast beef instead of the ground beef! My husband loved it and it didn't take that long to make either. I served it over brown rice to my husband, but I try to limit my carbs so I just ate the stew because it had enough sweet potatoes - Read more ...
  6. I used Brussels sprouts and a brown rice/quinoa blend. Very tasty, don't be afraid of the smoked paprika, it works very well, all 1 1/2 tsp of it!
  7. My wife and I are definitely making this again!
  8. I made this for the first time and everyone loved it! I used instant brown rice and it came out perfect!!
  9. The cup of rice is supposed to be COOKED rice - just an FYI so you don't spend as much time as we did trying to figure that out. We used venison in place of the beef.