North African Spiced Beef and Rice

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
• ¾ pound sweet potatoes, cut into 1/2-inch dice
• 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

Step 1

Cook the steak, onion, and tomato-chicken bouillon in a large pot over medium heat. Stir occasionally until the steak is nicely browned, which should take about 5 to 10 minutes. Next, add the garlic, 1 cup of water, beef stock concentrate, carrots, and sweet potatoes. Keep everything moving in the pot and cook until the carrots and sweet potatoes are tender, about 20 minutes.

Step 2

Once those are softened, pour in 1 1/2 cups of water along with the cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds. Bring the mixture up to a boil, then stir in the brown rice. Turn the heat down to low, cover the pot, and let it simmer gently until the rice has soaked up all the liquid, which should take around 45 minutes.

Step 3

When it’s ready, fluff the rice with a fork and be sure to fish out the cinnamon sticks before serving. Enjoy!