Moroccan Beef with Brown 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 everything occasionally until the steak is nicely browned, which should take about 5 to 10 minutes. Next, add the garlic, a cup of water, beef stock concentrate, carrots, and sweet potatoes. Keep cooking and stirring until the carrots and sweet potatoes are tender, around 20 minutes.

Step 2

Once the veggies are soft, pour in 1 1/2 cups of water along with the cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds. Bring the whole mixture to a boil. Then, stir in the brown rice, lower the heat to a gentle simmer, cover the pot, and let it cook until the rice soaks up all the liquid – this usually takes about 45 minutes.

Step 3

When the rice is done, fluff it up with a fork and be sure to fish out the cinnamon sticks before serving. Enjoy!