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

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

649 calories; protein 31.4g 63% DV; carbohydrates 109.2g 35% DV; fat 9.7g 15% DV; cholesterol 57.3mg 19% DV; sodium 1818.1mg 73% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2014
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. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/21/2018
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. Read More
(1)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/29/2014
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. Read More
(3)
Rating: 4 stars
01/17/2016
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! Read More
(2)
Rating: 5 stars
12/10/2014
I made this for the first time and everyone loved it! I used instant brown rice and it came out perfect!! Read More
(1)
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Rating: 5 stars
12/28/2015
My wife and I are definitely making this again! Read More
(1)
Rating: 5 stars
03/23/2017
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 in it. I will make it again! Read More
(1)
Rating: 3 stars
02/21/2018
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. Read More
(1)
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Rating: 5 stars
04/30/2020
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!! Read More
Rating: 5 stars
07/12/2020
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. Read More
Rating: 5 stars
10/13/2019
This is very flavorful and hearty. We've tried it with the rice mixed in and on the side and like it both ways. Read More