Ingredients

• 0.5 pounds beef round steak , diced
• 0.5 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
• 0.33 pounds carrots , cut into 1/2-inch dice
• 0.75 pounds sweet potatoes , cut into 1/2-inch dice
• 1.5 cups water
• 0.75 cups finely shredded cabbage
• 2 cinnamons sticks
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground coriander
• 5 blacks cardamom seeds
• 1 cup brown rice

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving