A hearty and flavorful beef pilaf made with tender beef, aromatic spices, and a mix of dried cranberries and almonds.

Beef Pilaf recipe
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min

Ingredients

4 Servings
(1 serving = 1 plate)
  • beef stew meat, cut into 1-inch cubes
    beef stew meat, cut into 1-inch cubes
    1lb
  • onion, chopped
    onion, chopped
    1piece
  • garlic, minced
    garlic, minced
    2clove
  • long-grain rice
    long-grain rice
    1cup
  • beef broth
    beef broth
    4cups
  • salt
    salt
    1/2tsp
  • black pepper
    black pepper
    1/4tsp
  • ground cumin
    ground cumin
    1/4tsp
  • paprika
    paprika
    1/4tsp
  • dried cranberries
    dried cranberries
    1/4cup
  • sliced almonds
    sliced almonds
    1/4cup
  • chopped fresh parsley
    chopped fresh parsley
    1/4cup

How to make Beef Pilaf

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.

  2. Step 2

    Add onion and garlic to the pot and cook until softened.

  3. Step 3

    Stir in rice, cumin, and paprika. Cook for 1 minute, stirring constantly.

  4. Step 4

    Return beef to the pot. Pour in beef broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and beef is cooked through.

  5. Step 5

    Remove from heat, let stand for 5 minutes. Fluff rice with a fork, stir in cranberries, almonds, and parsley. Serve hot.

Nutrition (per serving)

Calories

349.5kcal (17.47%)

Protein

27.0g (54%)

Carbs

41.0g (14.91%)

Sugars

8.5g (17%)

Healthy Fat

7.5g

Unhealthy Fat

5.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use bone broth instead of beef broth.

  2. You can add other vegetables to the pilaf, such as carrots, peas, or corn.

  3. Serve with a dollop of Greek yogurt for a creamy contrast.

FAQS

  1. How can I make beef pilaf using a slow cooker?

    To make beef pilaf in a slow cooker, brown the beef in a skillet first, then transfer it to the slow cooker. Add the sautéed onion and garlic, rice, spices, beef broth, and seasonings. Cook on low for 6-8 hours or until the beef is tender and the rice is cooked through. This method allows the flavors to meld beautifully.

  2. What are some good substitutions for beef in pilaf recipes?

    If you're looking for a substitute for beef in your pilaf, you can use chicken, lamb, or even a plant-based protein like tempeh or mushrooms for a vegetarian option. Just adjust the cooking time accordingly, as different proteins may require different cooking durations.

  3. How should I store leftover beef pilaf?

    To store leftover beef pilaf, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it in portions for up to 3 months. Reheat thoroughly before serving.

  4. What side dishes pair well with beef pilaf?

    Beef pilaf pairs wonderfully with a fresh salad, such as a cucumber and tomato salad, or roasted vegetables. You could also serve it with a side of yogurt or tzatziki for a refreshing contrast to the hearty flavors of the pilaf.

  5. Is beef pilaf suitable for gluten-free diets?

    Traditional beef pilaf made with long-grain rice is naturally gluten-free. However, ensure that all your ingredients, especially the beef broth, are labeled gluten-free to avoid any cross-contamination. This makes it a great option for those following a gluten-free diet.

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