Adapted from this website.

Ingredients

Amount

Timings

15 min to prep ingredients 20 min to brown meat 10 min to sweat onions 2 hours braising 20 min rice cooking

Recipe

  1. Heat a dutch oven to medium, and brown the beef in batches. Make sure to keep enough space between them to avoid steaming the meat. You don’t need to cook it through in this step, just achieve the maillard reaction. Since you will do this in many batches, be careful about not burning the residue on the pot.
  2. Add chopped onion and celery, with more oil as needed. This will deglaze the pan. Sautee until softened.
  3. Add canned tomatoes. If they are whole, crush them into smaller pieces. Add broth, water, 2 bay leaves, and browned beef.
  4. Bring to a boil and then reduce. Simmer 1.5-2 hours, until beef is tender.
  5. Add 1/2 cup white rice, garlic cloves, and ground Kharcho spice mix. Cover and simmer for 20 min, or until rice is cooked.
  6. Add lemon juice to balance out fattiness. Add salt and pepper to taste.
  7. Add finely chopped dill and parsley and serve.