4.2 from 15 votes
Beef Plov (Beef Rice Pilaf)
Beef plov is a Ukrainian take on beef rice pilaf! Featuring savory beef, veggies, chickpeas, spices, and rice, it’s satisfying and delicious.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Servings: 6
Calories: 690 kcal
Course:
Main Course
Cuisine:
Ukrainian , Balkan
Ingredients
- 2 lbs beef chuck or beef sirloin cut into 1-inch pieces
- 1/4 cup vegetable oil
- 1 large yellow onion diced
- 2 medium carrots shredded (See Note 1)
- 10 cloves garlic minced
- 4 cups beef broth
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 15 ounce chickpeas drained
- 1/2 cup golden raisins
- 2 cups long grain rice Jasmine or Basmati rice
Garnish
- pickles of choice for serving
- hard boiled eggs
Instructions
- Rinse the rice in cold water in sieve until water runs clear. Place rice in bowl and cover with water by 1 inch. Set aside.
- Heat Dutch oven or deep sided saute pan over medium high heat. You want this hot to sear the beef so it doesn't steam and loose it's juices when browned.
- Season the cubed beef with 1 teaspoon of salt and the black pepper. Brown the beef, stirring often for about 3-5 minutes. Remove the beef from the pan and set aside. Next, add the onion, carrot and garlic to the remaining oil in pan and sauté until golden brown, about 5 minutes.
- Return the beef and accumulated juices to pan, add the remaining 1/2 teaspoon salt and spices and stir everything together, cooking for 1 minute. Add the broth, stir and bring to a boil over high heat. Cover, reduce heat to low and simmer for 90 minutes, or until meat is tender.
- Stir in the chickpeas and golden raisins. Sprinkle the drained, uncooked rice over the meat and broth in pan in an even layer, being sure NOT to stir. The rice should be laying on top, but be sure it's covered with about 1/2 inch broth. Add more broth or water if needed.
- Cover and cook over low heat for 30 minutes, until the rice is done and all liquids have evaporated (See Note 2). Remove from heat and let the rice stand for 10 minutes covered.
- Before serving, fold rice and beef mixture together. Serve with optional pickles of choice (sweet, dill or hot) or hard boiled eggs.
Cup of Yum
Notes
- You can also purchase shredded carrots in 10 ounce bags in the vegetables section of you market to keep things easier.
- If all liquid is not absorbed, cook for a few minutes with lid off.
Nutrition Information
Calories
690kcal
(35%)
Carbohydrates
85g
(28%)
Protein
43g
(86%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
1258mg
(52%)
Potassium
1092mg
(31%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
3607IU
(72%)
Vitamin C
6mg
(7%)
Calcium
123mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 690
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 85g | 28% |
| Protein | 43g | 86% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1258mg | 52% |
| Potassium | 1092mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 3607IU | 72% |
| Vitamin C | 6mg | 7% |
| Calcium | 123mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.