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North African Beef and Brown Rice

Keep it Tasty

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

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

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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® beef concentrate, which does not have salt. The Knorr® 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


Per Serving: 649 calories; 9.7 g fat; 109.2 g carbohydrates; 31.4 g protein; 57 mg cholesterol; 1818 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

Wonderful! Wasn’t sure what 5 black cardamom seeds meant because my cardamom came in husks and there were 8 or 10 little black seeds in each husk. So I probably put too much cardamom but it was ...

Most helpful critical review

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.

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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.

Wonderful! Wasn’t sure what 5 black cardamom seeds meant because my cardamom came in husks and there were 8 or 10 little black seeds in each husk. So I probably put too much cardamom but it was ...

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 tr...

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!

My wife and I are definitely making this again!

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.