Beef Plov with Green Beans
Beef Plov with Green Beans is comfort food at it’s finest. Fluffy rice is cooked with chunks of tender beef infusing each grain with the most amazing flavor.
After getting married, it took me quite a while to figure out how to cook rice so that it doesn’t come out mushy or too dry. Finally, I have come to a recipe of Beef Pilaf that produces soft, fluffy rice that’s perfectly cooked in the beef juices. No overcooked or undercooked rice, and no tough meat. Follow my instructions precisely and you will have the most amazing results!
If you own an Instant Pot, cut down the cooking time in half by following to THIS RECIPE.
Try these other great Beef recipes:
- Instant Pot Beef Rice Pilaf – A hearty one-pot meal.
- Air Fryer Steak Tips Recipe – Steak bites seasoned and cooked in the air fryer.
- Instant Pot Beef Stroganoff – Hearty Beef and Mushroom dish with a creamy Sour Cream sauce.
How to Make Beef Plov with Green Beans Print-Friendly Version
Beef Plov with Green Beans
Beef Plov with Green Beans is comfort food at it's finest. Fluffy rice is cooked with chunks of tender beef infusing each grain with the most amazing flavor.
Ingredients for the Beef Pilaf
- 2 lbs Ribye or chuck beef cut to 1-inch cubes
- 3 large carrots peeled and cut into 1/4 inch circles
- 2 large onions peeled and diced into large cubes
- 1/2 cup white wine
- 4 cups beef broth or water
- 1/2 teaspoon ground black pepper
- 1 teaspoon mustard seeds
- 4 garlic cloves peeled and pressed
- 2/3 cup dried cranberry
- 2 cups rice (round or sushi rice)
- 1 teaspoon salt
In a dutch oven saute the diced onions in about 1/2 cup oil, over medium-high heat.
Add the carrots, meat, ground black pepper, mustard seeds, wine and beef broth and salt. Mix to distribute ingredients evenly throughout the pot. Cover with lid.
Let come to a boil, then reduce the heat to low, and let cook until the meat is almost tender and falls apart, about 2 hours.
Now add the dry cranberry by sprinkling it over the top of the meat. Then add rinsed rice and even it out throughout the pot. Cover with lid and let come to boil, then cook for 15 minutes without opening the lid.
Remove from heat and let sit with the lid on for another 15 minutes.
For the Beans
Rinse the beans under running water. Trim the ends
Place in a hot skillet with a couple of tablespoons oil, and toss until the beans are somewhat tender.
Add the salt and garlic and continue to toss until desired tenderness.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!