One-Pot Beef Rib, Beet and Mushroom Pilaf

Instructions

1. 1

   Cut the trimmed beef rib meat into bite-sized pieces and pat them dry.

2. 2

   Heat the olive oil in a large, heavy pot with a tight-fitting lid over medium-high heat.

3. 3

   Add the beef in a single layer and brown it for 6–8 minutes, turning occasionally. Transfer the browned beef to a plate.

4. 4

   Add the diced onion and sliced mushrooms to the same pot. Cook for 5–6 minutes, stirring occasionally, until softened and lightly browned.

5. 5

   Stir in the diced beets and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.

6. 6

   Return the beef and its juices to the pot. Add 250 ml of the water, bring to a simmer, then cover and cook over low heat for 35–45 minutes, or until the beef and beets are nearly tender.

7. 7

   Rinse the basmati rice under cold running water until the water runs mostly clear, then drain well.

8. 8

   Stir the drained rice and the remaining 150 ml water into the pot. Bring back to a gentle simmer, cover tightly, and cook over very low heat for 15–18 minutes, until the rice is tender and has absorbed the liquid.