Ingredients

2 Tbsp (15 ml) Oil
1 large Onion, diced
1 tsp (5 ml) Curry powder
680 g chuck Beef, fat trimmed and cut into cubes
1 tsp (5 ml) ground Black pepper
1 tsp (5 ml) Garlic powder
2 Tbsp (15 ml) Seven Colours Grill Seasoning™
½ cup (125 ml) Tomato sauce
2 Bay leaves
2 cups (250 ml) Water
2 Carrots, cubed
1½ cup (375 ml) rice, rinsed until the water runs clear
1 bulb Garlic, cut in half horizontally
handful fresh parsley, chopped, plus extra for garnish

Method

Heat the oil in a large pan over medium heat.
Add the onion and curry powder, and sauté until cooked, about 5 minutes.
Add the beef and stir to combine.
Add the pepper, garlic powder, Seven Colours Grill Seasoning™, tomato sauce and bay leaves. Stir well.
Pour in the water, cover and cook for 45 minutes.
Add the carrots and cook until they begin to soften, about 10 minutes.
Spoon the rice over top of the stew – do not stir. Spread it out evenly using a spoon to ensure all the rice is covered with liquid.
Press the halved garlic bulb, cut sides down, into the rice. Cover with a lid and cook for 15-20 minutes.
Remove the garlic. Add the chopped parsley.
Fluff the rice with a fork and mix everything evenly.
Garnish with more parsley and serve.