1-Getting started: Getting started with Beef Plov is easier than you might think, and following these steps will help you create a dish that’s tender and full of flavor. Begin by preparing your ingredients: trim the beef of any excess fat, pat it dry, and chop it into 1/2” to 3/4” pieces for even cooking. This sets the stage for that juicy, savory result we all love in a good Beef Plov.

2-Cooking the beef and vegetables: Next, preheat a Dutch oven or heavy-bottom large pot on high heat and add the oil. Once it’s hot, sauté the beef uncovered for about 7 minutes until it’s nicely browned, stirring often to keep it from burning it’s that initial sear that locks in the flavors. Then, reduce the heat to medium, toss in the finely chopped onions, and cook them until they soften, which takes around 5 minutes. Stir in the carrots, 1 tsp salt, black pepper, paprika, cumin, and bay leaves, letting everything cook for another 5 minutes until the carrots start to soften.

3-Simmering the meat: At this point, add 1.75 cups of hot water, cover the pot, and simmer on medium-low heat for 45 minutes until the meat is tender. While that’s happening, rinse your 3 cups of long grain rice under cold water until it runs clear to remove excess starch, then drain it well. Once the meat is ready, spread the rice evenly over the top without stirring, pour in 4 cups of hot water, and sprinkle with 1.5 tsp salt. Bring it to a boil, reduce the heat to low, and cook uncovered for 10 minutes until most of the water is absorbed.

4-Final cooking and serving: Now, cut the base off the head of garlic to expose the cloves and place it cut-side down in the center of the rice. Sprinkle everything with 1 tsp ground coriander, then poke 7-10 holes through the rice to let steam escape. Cover and cook on low heat for another 15 minutes or until the rice is fully done. Finally, remove the garlic and bay leaves, and gently stir to combine. If you want to try another rice-based favorite, head over to our Mexican chicken and rice recipe for a fun twist.