Description
This hearty Beef Plov recipe features tender chunks of beef slow-simmered and combined with sautéed onions, julienned carrots, and fragrant jasmine rice. Infused with warm spices like coriander, cumin, and paprika, this Central Asian-inspired dish is cooked in a Dutch oven, resulting in a rich, flavorful one-pot meal perfect for family gatherings.
Ingredients
Meat
- 2 lbs beef chuck roast or beef stew meat (cut into 2-inch chunks)
Vegetables
- 2 onions (diced)
- 4 carrots (julienned)
- 1 head garlic (sliced crosswise)
Grains
- 3 cups Jasmine Rice (rinsed)
Liquids & Oils
- 1/2 cup canola oil
- 4 cups water
Spices & Seasonings
- 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
- Brown Beef: Preheat a 6-quart heavy Dutch oven over medium heat. Add the beef chunks and sear them until browned on all sides to develop rich flavor.
- Simmer Beef: Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover the pot and let the beef simmer gently for 1 hour until tender.
- Remove Beef and Reserve Broth: Use a slotted spoon to remove the beef pieces from the pot, placing them aside. Transfer the cooking liquid into a measuring cup, adding water if necessary to make 4 cups of liquid, and set this broth aside for later use.
- Sauté Onions and Carrots: Clean and dry the pot, then heat the canola oil over medium heat. Add the julienned carrots and diced onions, sautéing for about 15 minutes until softened and lightly caramelized.
- Add Beef and Spices: Return the browned beef to the pot with the vegetables. Sprinkle in the coriander, cumin, Lawry’s seasoned salt, salt, black pepper, and paprika. Stir everything together well to combine flavors.
- Cook Rice with Garlic and Broth: Evenly layer the rinsed jasmine rice on top of the beef mixture. Place the sliced garlic head over the rice. Pour the reserved beef broth gently over the rice without stirring; gently shake the pot to distribute the liquid. Bring the mixture to a gentle boil.
- Simmer Plov: Once boiling, cover the pot tightly and reduce the heat to low. Let it simmer undisturbed for 30 minutes until the rice has absorbed the liquid and is cooked through.
- Serve: After cooking, fluff the plov gently with a fork, removing the garlic head if desired. Serve warm as a satisfying main dish.
Notes
- Rinsing the jasmine rice before cooking removes excess starch and helps keep the grains separate.
- Do not stir the rice after adding the broth to prevent it from becoming mushy; shaking the pot gently helps distribution.
- Using a heavy Dutch oven helps maintain even heat for perfect simmering.
- Adjust seasoning to taste, especially salt levels, depending on your preference.
- Leftovers store well in the refrigerator for 3-4 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Central Asian
