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North African Beef and Brown Rice

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

Ingredients :

• 1/2 pound beef round steak, diced
• 1/2 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
• 1/3 pound carrots, cut into 1/2-inch dice
• 3/4 pound sweet potatoes, cut into 1/2-inch dice
• 1 1/2 cups water
• 3/4 cup finely shredded cabbage
• 2 cinnamon sticks
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 5 black cardamom seeds
• 1 cup brown rice

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H35M

• 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.
• 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.

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.

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