Servings: 8

Weight Watcher Smart Points: 15

Preparation Time: 10 Minutes

Cooking Time: 120 Minutes

Ready In: 130 Minutes


  • 2-4 dry bay leaves
  • 1½ lbs beef chuck, cut into ½ inch pieces
  • freshly ground black pepper
  • 3-4 carrots, peeled and shredded
  • 1-2 teaspoons cumin
  • 1 garlic head
  • 3 cups long grain rice
  • 2 onions, chopped
  • 1-2 teaspoons paprika
  • salt
  • ¼-1/3 cup canola or vegetable oil
  • 1½-1¾ cups water, for braising
  • 4 cups water, hot, when cooking the rice


  1. Cut the beef, about 1½ lbs, into ¾-1/2 inch chunks
  2. Blot the meat dry using a paper towel.Using a dutch oven or a large pot, heat about ¼-1/3 cup of oil over high heat until it's smoking hot
  3. You should have enough oil to generously cover the bottom of the dutch oven.Add the meat to the oil, and cook for 7-10 minutes, until the meat has a deep golden brown color.Reduce the heat to medium and add the 2 chopped onions to the dutch oven
  4. Cook for 5-7 minutes more, until the onions are tender and slightly golden.Add the shredded carrots, stir to combine and season with salt, pepper, dry bay leaf, paprika and cumin
  5. Cook for about 5 more minutes, until the carrots also become tender
  6. Instead of shredding the carrots, you can julienne the carrots or cut them into sticks, as thick or thin as you like.Cover the beef, onions and carrots with about 1½ -1¾ cups of water, enough to barely cover them
  7. Cover with a lid and simmer for about 45 minutes - 1 hour, until the beef is tender.Meanwhile, rinse the rice in water, until the water runs clear.When I use basmati rice, it cooks a little bit quicker than regular long grain white rice
  8. If you use the plain long grain rice, cover it with boiling water and let it stand it in while the beef, onions and carrots are simmering
  9. This will help to ensure that the rice cooks all the way through.When the beef is tender, drain the water from the rice and place the rice on top of the the beef, onions and carrots
  10. DON"T mix them together.Spread the rice out evenly, and pour in about 4 cups of hot, or boiling water
  11. It should cover the rice by about an 1 -1½ inches
  12. Season with salt
  13. Bring it to a boil, reduce the heat to medium, high heat and keep cooking it, uncovered, until most of the water is absorbed.Insert a whole garlic head into the rice, make a few holes in the rice, to help the water cook out faster, (I use the handle of a long wooden spoon to create the holes), cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.At this point, take out the roasted garlic and mix the whole dish, to incorporate the beef, onion, and carrots with the rice
  14. You can press some of the roasted garlic through a garlic press and add it to the rice, or used the roasted garlic in flavored butters, garlic bread, etc.Plov freezes very well too, so you can make a large batch and freeze the extra portions
  15. To reheat, thaw the Plov, and heat it up, either in the microwave or in a skillet
  16. I like adding a little bit of grated cheese to leftover Plov when I'm reheating it in a skillet
  17. The cheese melts, and becomes a little crisp in some places and adds creaminess and crispness to the dish.

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