North African Beef and Brown Rice

North African Beef and Brown Rice

2
Keep it Tasty 0

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

Ingredients

1 h 35 m servings 649 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 109.2g
  • 35%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1818 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook'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.
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Reviews

2
  1. 2 Ratings

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I made this for the first time and everyone loved it! I used instant brown rice and it came out perfect!!

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.