Beef Plov (Beef Rice Pilaf)

Serving Size: 10

Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!

Recipe by: Natasha Kravchuk

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook70

Passive0

Total Time1 40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

1 1/2 pound beef stew meat
1/3 cup avocado oil
2 onion medium, finely chopped
3 carrot medium, cut into matchsticks
2 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
3 bay leaf
5 3/4 cup hot water for braising meat and cooking rice
3 cup long grain rice
1 teaspoon ground coriander
1 head garlic

Instructions

Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

Reheating Instructions

Heat in the microwave on medium-high power until heated through.

Nutrition