Description
A hearty beef chuck roast simmered with aromatic spices served over fluffy Jasmine rice.
Ingredients
Scale
- 2 lbs beef chuck roast or beef stew meat (cut into 2-inch chunks)
- 2 onions (diced)
- 4 carrots (julienned)
- 1/2 cup canola oil
- 3 cups Jasmine Rice (rinsed)
- 4 cups water
- 1 head garlic (sliced crosswise)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawrys Seasoned Salt
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat a 6-quart heavy Dutch oven pot over medium heat. Sear the beef until browned.
- Add 4 cups of water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1 hour until the beef pieces are tender.
- Remove the beef with a slotted spoon and pour the water into a liter measuring cup. Add additional water to make 4 cups of liquid in total. Set aside for cooking with the rice later.
- Return the pot to the stove. Wipe and clean it; heat to medium heat. Add the oil, carrots, and onion and sauté for 15 minutes.
- Add the beef pieces back to the pot and add all the spices. Stir well.
- Top with rice and the garlic head. Pour the reserved beef water over the rice and lightly shake to avoid stirring. Bring everything to a light boil, then cover and simmer for 30 minutes.
Notes
- This dish is best served warm with a sprinkle of fresh herbs if desired.
- Adjust the spices according to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg