This Beef Plov is a hearty one-pot rice dish made with tender beef, fluffy rice, carrots, onions, garlic, and warm aromatic spices. It is savory, comforting, filling, and perfect for a family dinner.
Plov, also known as pilaf, is a beloved rice dish in many Eastern European and Central Asian kitchens. This version is inspired by Ukrainian-style plov and is cooked on the stovetop in a Dutch oven, making it easier and faster than traditional outdoor versions made in a large kazan.
The beef is simmered until tender, then layered with sautéed carrots, onions, rice, spices, and a whole head of garlic. As everything cooks together, the rice absorbs the rich beef broth and becomes deeply flavorful.
Why You’ll Love This Beef Plov
This beef plov is cozy, simple, and satisfying.
You’ll love it because it is:
- Made in one pot
- Perfect for family dinners
- Hearty and filling
- Full of tender beef and fluffy rice
- Flavored with cumin, coriander, garlic, and paprika
- Great for meal prep
- A comforting alternative to plain rice
- Delicious with pickles, salad, or fresh bread
What Is Plov?
Plov is a savory rice pilaf dish made with meat, rice, vegetables, and spices. It is popular in Ukrainian, Uzbek, Russian, and other Eastern European and Central Asian cuisines.
Different families make it in different ways. Some versions use lamb, some use beef, some use chicken, and some include raisins for a slightly sweet flavor. This beef version uses simple ingredients and warm spices for a comforting homemade meal.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Course: Main Dish
Cuisine: Ukrainian / Eastern European
Ingredients
Main Ingredients
- 2 pounds beef chuck roast or beef stew meat, cut into 2-inch chunks
- 2 onions, diced
- 4 carrots, julienned
- ½ cup canola oil
- 3 cups jasmine rice, rinsed
- 4 cups water, plus more if needed
- 1 head garlic, sliced crosswise
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons seasoned salt
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Ingredient Notes
Beef
Beef chuck roast or beef stew meat works best because it becomes tender after simmering. Cut the beef into larger chunks so it stays juicy.
Rice
Jasmine or basmati rice both work well. Rinse the rice before cooking to remove extra starch and help prevent mushy rice.
Carrots
Carrots are essential in plov. They add sweetness, color, and flavor. Julienned carrots work best because they cook evenly and blend beautifully into the rice.
Onions
Onions add deep savory flavor to the base of the dish.
Garlic
A whole head of garlic gives the plov a rich aroma without overpowering the dish. It becomes soft and mellow as it cooks.
Spices
Cumin and coriander give plov its warm, earthy flavor. Paprika adds color, while seasoned salt adds a savory boost.
Best Rice for Plov
Medium-grain or long-grain rice works best for plov. Jasmine rice and basmati rice are both good choices.
Avoid short-grain rice because it is more sticky and can make the plov mushy.
To help the rice cook properly, rinse it several times until the water runs mostly clear.
How to Make Beef Plov
Step 1: Sear the Beef
Preheat a heavy 6-quart Dutch oven over medium heat.
Add the beef pieces and sear until browned on the outside.
Browning the beef adds extra flavor to the final dish.
Step 2: Simmer the Beef
Add 4 cups of water to the pot and bring it to a boil.
Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.
Step 3: Reserve the Broth
Remove the beef from the pot with a slotted spoon.
Pour the cooking liquid into a large measuring cup.
Add enough extra water to make 4 cups of liquid total.
Set the liquid aside for cooking the rice.
Step 4: Sauté the Vegetables
Wipe out the pot and return it to the stove over medium heat.
Add the oil, carrots, and onions.
Cook for about 15 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Step 5: Add Beef and Spices
Return the cooked beef to the pot.
Add coriander, cumin, seasoned salt, salt, black pepper, and paprika.
Stir well so the beef and vegetables are coated in the spices.
Step 6: Add Rice and Garlic
Spread the rinsed rice evenly over the beef and vegetable mixture.
Place the sliced head of garlic on top.
Do not stir the rice into the meat mixture.
Step 7: Add the Liquid
Pour the reserved beef cooking liquid over the rice.
Lightly shake the pot to help the liquid settle evenly.
Bring everything to a gentle boil.
Step 8: Simmer
Cover the pot with a tight-fitting lid.
Reduce the heat to low and simmer for about 30 minutes, or until the rice is tender and the liquid is absorbed.
Step 9: Rest and Serve
Turn off the heat and let the plov rest for 10 minutes before serving.
Gently fluff the rice and meat together.
Serve warm.
Tips for the Best Beef Plov
Rinse the rice well before cooking.
Use a heavy Dutch oven for even heat.
Do not stir the rice once it has been added to the pot.
Use enough liquid, but not too much, to avoid mushy rice.
Simmer the beef first so it becomes tender.
Let the plov rest before serving so the rice finishes steaming.
Use cumin and coriander for classic plov flavor.
How to Prevent Mushy Rice
Mushy rice usually happens when there is too much liquid or the wrong type of rice is used.
For best results:
- Use jasmine or basmati rice
- Rinse the rice well
- Measure the liquid carefully
- Avoid short-grain rice
- Do not stir after adding the rice
- Cook covered over low heat
Easy Variations
Chicken Plov
Use chicken pieces instead of beef. Chicken cooks faster, so it can be added raw with the carrots and onions.
Lamb Plov
Use lamb for a richer, more traditional-style flavor.
Sweet and Savory Plov
Add a small handful of raisins for a slightly sweet version.
Spicy Plov
Add red pepper flakes, chili powder, or a pinch of cayenne.
Vegetable Plov
Skip the meat and add mushrooms, chickpeas, or extra vegetables.
Extra Garlic Plov
Add a few extra whole garlic cloves for more garlic flavor.
What to Serve with Beef Plov
Beef plov is hearty enough to serve as a complete meal, but it pairs beautifully with simple sides.
Serve it with:
- Cucumber and tomato salad
- Pickles
- Creamy mushroom salad
- Potato salad
- Fresh herbs
- Crusty bread
- Yogurt sauce
- Sour cream
- Simple green salad
Make Ahead Tips
Plov can be made ahead and reheated.
To keep it warm for guests, place the Dutch oven in a warm oven.
For potlucks, transfer leftovers to a slow cooker with about ½ cup water and warm on low for 2–3 hours.
Storage Instructions
Let leftovers cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
Freeze cooled plov in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating Tips
Reheat plov in a skillet or pot over low heat with a splash of water.
Cover and warm gently until heated through.
You can also microwave individual portions, stirring halfway through.
Frequently Asked Questions
What meat is best for plov?
Beef chuck, stew meat, lamb, chicken, or pork can all be used. Beef chuck is a great choice because it becomes tender when simmered.
What rice should I use?
Jasmine rice or basmati rice works well. Avoid short-grain rice because it can become sticky.
Can I make plov without seasoned salt?
Yes. Replace seasoned salt with extra salt and paprika.
Can I use chicken instead of beef?
Yes. Chicken cooks faster and can be added with the onions and carrots.
Why is my plov mushy?
There may have been too much liquid, the rice may not have been rinsed, or the rice may have been stirred during cooking.
Can I make this in advance?
Yes. Plov reheats well and is great for meal prep.
Recipe Card
Beef Plov
A hearty Ukrainian-style rice pilaf made with tender beef, carrots, onions, garlic, jasmine rice, and warm spices. Perfect for family dinners and one-pot meals.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Ingredients
Main Ingredients
- 2 pounds beef chuck roast or beef stew meat, cut into 2-inch chunks
- 2 onions, diced
- 4 carrots, julienned
- ½ cup canola oil
- 3 cups jasmine rice, rinsed
- 4 cups water, plus more if needed
- 1 head garlic, sliced crosswise
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons seasoned salt
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat a heavy 6-quart Dutch oven over medium heat.
- Add beef and sear until browned.
- Add 4 cups water and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
- Remove beef with a slotted spoon.
- Pour the cooking liquid into a measuring cup and add enough water to make 4 cups total liquid.
- Wipe out the pot and return it to medium heat.
- Add oil, carrots, and onions.
- Sauté for about 15 minutes.
- Return beef to the pot.
- Add coriander, cumin, seasoned salt, salt, black pepper, and paprika.
- Stir well.
- Spread rinsed rice evenly over the meat and vegetables.
- Place the garlic head on top.
- Pour reserved beef liquid over the rice.
- Lightly shake the pot, but do not stir.
- Bring to a gentle boil.
- Cover and simmer on low for 30 minutes, or until rice is tender and liquid is absorbed.
- Let rest for 10 minutes.
- Fluff gently and serve warm.
Notes
Use jasmine or basmati rice for best results.
Do not stir the rice once it has been added.
To replace seasoned salt, use 1 teaspoon salt and 1 teaspoon paprika.
For chicken plov, add raw chicken pieces with the carrots and onions and continue with the recipe.
Nutrition Estimate
Per serving:
- Calories: 557
- Carbohydrates: 50g
- Protein: 20g
- Fat: 30g
- Fiber: 3g
- Sugar: 4g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Beef Plov is a comforting one-pot meal with tender meat, fluffy rice, sweet carrots, savory onions, garlic, and warm spices. It is hearty enough for family dinners, simple enough for home cooking, and flavorful enough to become a regular favorite.
Serve it with pickles, salad, or fresh bread for a complete and satisfying meal.