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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 ⅓ pound carrots, cut into 1/2-inch dice ¾ pound sweet potatoes, cut into 1/2-inch dice 1 ½ cups water 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

Nutrition Info

649.4 calories carbohydrate: 109.2 g cholesterol: 57.3 mg fat: 9.7 g fiber: 15.5 g protein: 31.4 g saturatedFat: 2.7 g servingSize: - sodium: 1818.1 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

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.
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.

2 servings

This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls.