Moui Nagden Rice in Beef Stew
Indulge in the comforting flavors of Moui Nagden Rice in Beef Stew, a hearty one-pot dish that combines tender cubes of beef, fragrant long-grain rice, and a medley of aromatic spices. This recipe offers an inviting blend of cumin and paprika, paired with a rich tomato-based beef stock that soaks into the perfectly cooked rice for a symphony of savory goodness. Simmered to perfection with diced carrots for a hint of sweetness and topped with fresh parsley, this dish delivers a satisfying meal the whole family will enjoy. Ideal for cozy dinners, this melt-in-your-mouth stew is not only flavorful but also easy to prepare with simple ingredients. Serve it piping hot and relish the warmth of home-cooked comfort food at its finest!
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Recipe Information
Ingredients
- 500 grams beef stew meat (cubed)
- 300 grams long-grain rice
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 tablespoons tomato paste
- 4 cups beef stock
- 3 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 piece bay leaf
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups water
Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Season the beef stew meat with salt and black pepper and sear in batches until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute.
Stir in the tomato paste, cumin powder, and paprika, cooking for 2 minutes to enhance the flavors.
Return the browned beef to the pot and add the beef stock, bay leaf, and carrots. Bring to a boil, then reduce the heat to low and let it simmer, covered, for 1 hour, stirring occasionally.
Meanwhile, rinse the rice under cold water until the water runs clear. Drain thoroughly.
After the stew has simmered for 1 hour, stir in the rice and add 2 cups of water. Adjust salt to taste.
Cover the pot and let the rice cook over low heat for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once cooked, discard the bay leaf and garnish with chopped fresh parsley.
Serve the Moui Nagden Rice in Beef Stew hot and enjoy!
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.3 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3005 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
