Beef Plov, also known as Beef Rice Pilaf, is a dish that combines hearty, tender beef, aromatic spices, and fluffy rice. This recipe is inspired by the traditional Uzbek Plov, but with a unique twist that makes it a favorite in Ukrainian households. The dish is rich, savory, and comforting, perfect for a family dinner or a special occasion. It also reheats beautifully, making it a great choice for meal prep or leftovers. Serve it with a crunchy pickle on the side for a delightful contrast of flavors!
Why You’ll Love This Recipe
This Beef Plov is the perfect blend of tender beef and flavorful rice, cooked together in one pot for a rich, savory meal. The seasoning is perfectly balanced, with cumin, paprika, and bay leaves infusing the dish with warm, aromatic flavors. It’s a simple yet satisfying meal that will please even the pickiest eaters in your family. Plus, it’s versatile—you can add extra spices or vegetables to suit your taste. Whether you’re cooking for a crowd or just your family, this dish will quickly become a favorite!
Ingredients for Beef Rice Pilaf
Here’s what you’ll need to create this delicious Beef Plov:
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Beef: 1 1/2 lbs of beef chuck, sirloin, or stew meat. These cuts are ideal because they stay tender during the slow cooking process.
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Oil: 1/3 cup canola oil or extra light olive oil (avoid extra virgin olive oil for cooking).
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Onions: 2 medium onions, finely chopped.
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Carrots: 3 medium carrots, cut into matchsticks or grated.
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Seasonings: 1 tsp salt for the meat and veggies, 1 1/2 tsp salt for the rice, 1/2 tsp freshly ground black pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves, 1 tsp ground coriander.
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Garlic: 1 whole head of garlic, to be added later for flavor.
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Rice: 3 cups of long grain rice (Basmati or Jasmine work great).
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Water: 1 3/4 cups hot water for braising meat, plus 4 cups hot water for cooking the rice.
How to Make Beef Rice Pilaf
Making Beef Plov is a step-by-step process that results in a flavorful, hearty meal. Follow these simple instructions:
Step 1: Prepare the Beef
Trim excess fat and sinews from the beef and cut it into 1/2″ to 3/4″ pieces. Pat the meat dry with a paper towel to help it sear properly.
Step 2: Brown the Meat
Preheat a Dutch oven or large soup pot over high heat. Add 1/3 cup canola oil and allow it to heat. Add the chopped beef to the hot oil and sauté uncovered for 7 minutes, stirring occasionally, until the beef is browned on all sides. This step is crucial for locking in the flavor and juices.
Step 3: Add Vegetables and Seasonings
Reduce the heat to medium and add the finely chopped onions. Stir frequently and cook for 5 minutes until the onions are softened and slightly golden. Add the sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, and 3-4 bay leaves. Continue to cook over medium heat for another 5 minutes, allowing the carrots to soften.
Step 4: Braise the Meat
Add 1 3/4 cups hot water to the pot, cover, and simmer the beef mixture on medium-low heat for 45 minutes, or until the meat is tender.
Step 5: Prepare the Rice
While the meat is simmering, rinse the rice under cold water until the water runs clear, then drain. This step removes excess starch from the rice and prevents it from becoming sticky.
Step 6: Cook the Rice
Once the meat is tender, spread the rice evenly over the beef mixture in the pot. Add 4 cups hot water to the pot and sprinkle the rice with 1 1/2 tsp salt (do not stir). Bring it to a boil, then reduce the heat to low and let the rice cook uncovered for about 10 minutes until most of the water is absorbed.
Step 7: Add Garlic and Steam the Rice
Cut the base off the whole head of garlic to expose the cloves, then place the garlic cut-side down in the center of the rice. Sprinkle 1 tsp ground coriander over the rice. Poke 7-10 holes through the rice to allow steam to escape. Cover the pot and cook on low for an additional 15 minutes or until the rice is fully cooked.
Step 8: Combine and Serve
Once the rice is cooked through, remove the garlic head and bay leaves. Gently stir everything together to combine the beef, rice, and vegetables. Serve warm, and for an added touch, pair with a pickle on the side for a refreshing contrast.
Tips for the Best Beef Rice Pilaf
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Thinly Slice the Beef: To ensure the beef cooks quickly and stays tender, slice it against the grain into thin, even pieces.
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Use a Dutch Oven or Heavy Pot: A pot with a heavy bottom ensures even heat distribution, which is crucial for the perfect texture.
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Rinse the Rice: Rinsing the rice before cooking helps remove excess starch and prevents the dish from becoming too sticky.
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Low and Slow Cooking: Let the meat simmer long enough for it to become tender, and always cook the rice on low heat to avoid burning.
Make Ahead and Storage
Beef Plov is great for meal prep and leftovers. It stores well in the refrigerator for up to 4 days, making it a great dish for lunches or dinners throughout the week. You can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to airtight containers. When ready to reheat, simply warm it in a skillet over medium heat.
Serving Suggestions
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Pickles: As mentioned, a pickle on the side is a perfect pairing for Beef Plov. It adds a delightful crunch and acidity that balances the richness of the dish.
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Fresh Herbs: Garnish the Beef Plov with fresh parsley or dill for a burst of color and fresh flavor.
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Side Salad: Serve with a light, crisp salad to complement the hearty nature of the dish.
Conclusion
This Beef Rice Pilaf (Beef Plov) recipe is sure to become a family favorite in your house. With tender beef, flavorful rice, and the perfect blend of spices, it’s a meal that’s both comforting and satisfying. It’s easy to make, versatile, and perfect for feeding a crowd or meal prepping for the week. Give this recipe a try, and I promise you’ll be coming back for seconds!
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Beef Plov (Beef Rice Pilaf) Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6-8
Description
This Beef Plov (Beef Rice Pilaf) recipe is a hearty, flavorful dish that combines tender beef with seasoned rice, vegetables, and aromatic spices. A traditional Uzbek dish with a Ukrainian twist, it’s made in a single pot for an easy and delicious family meal. Perfect for meal prep, leftovers are even better when crisped in a skillet. Try it with pickles for a unique, irresistible pairing!
Ingredients
For the Beef Rice Pilaf:
1 1/2 lbs beef chuck, beef sirloin, or beef stew meat (trimmed and cut into 1/2″ to 3/4″ pieces)
1/3 cup canola oil (or extra light olive oil)
2 medium onions, finely chopped
3 medium carrots, cut into matchsticks or grated
1 tsp salt (for the meat and veggies)
1 1/2 tsp salt (for the rice)
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water (for braising the meat)
3 cups long grain rice (Basmati or Jasmine rice work great)
4 cups hot water (for cooking the rice)
1 whole head of garlic
1 tsp ground coriander
Instructions
Prepare the Beef:
Trim excess fat and sinews (chewy bits) from the beef and chop it into 1/2″ to 3/4″ pieces. Pat the meat dry with paper towels.
Sear the Beef:
Preheat a Dutch oven (or a heavy-bottomed large pot) over high heat. Add the canola oil and heat it until hot.
Add the beef and sauté uncovered for 7 minutes, stirring occasionally to prevent scorching. You want the beef to be browned on all sides.
Tip: Make sure the pot is hot before adding the beef to ensure it sears rather than releasing juices and becoming dry.
Cook the Vegetables:
Reduce the heat to medium. Add the chopped onions and cook until softened (about 5 minutes).
Stir in the sliced carrots, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp cumin, and 3-4 bay leaves. Cook for another 5 minutes until the carrots begin to soften.
Braise the Meat:
Add 1 3/4 cups hot water to the pot. Stir to combine and then cover the pot. Simmer on medium-low heat for 45 minutes or until the meat is tender.
Prepare the Rice:
Meanwhile, rinse the rice in cold water until the water runs clear. Drain the rice and set aside.
Tip: Rinsing removes excess starch, which prevents the rice from becoming too sticky.
Cook the Rice:
Spread the rinsed rice over the braised beef mixture. Add 4 cups hot water over the rice. Sprinkle the rice with 1 1/2 tsp salt (do not stir). Bring the pot to a boil, then reduce the heat to low.
Let the rice cook uncovered until most of the water is absorbed (about 10 minutes).
Add Garlic and Coriander:
Cut off the base of the whole garlic head to expose the cloves. Place the garlic (cut side down) in the center of the rice.
Sprinkle the top of the rice with 1 tsp ground coriander.
Steam the Rice:
Poke 7-10 holes through the rice to allow steam to escape. Cover the pot and cook on low heat for another 15 minutes until the rice is cooked through and tender.
Finish and Serve:
Remove the garlic head and bay leaves from the rice. Gently stir everything to combine.
Serve your Beef Plov hot, paired with pickles if desired for an authentic touch.
Notes
Use a heavy-bottomed pot like a Dutch oven to ensure even cooking and avoid burning.
Don’t stir the rice once it’s in the pot, as this can result in clumpy rice. Let it cook undisturbed for the best texture.
For extra flavor, add a pinch of saffron to the rice for color and fragrance.
To speed up the process, you can use a pressure cooker for the first braising step (meat and vegetables).
Make Ahead & Storage:
Leftovers: Beef Plov keeps well in the fridge for up to 4 days. To reheat, simply warm it in a skillet or in the microwave.
Freezing: You can freeze Beef Plov in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
