Pilau Rice with Beef Stew

Cut the beef into 1-inch cubes, removing any excess fat and connective tissue.

Dice the onions into small pieces and slice the carrots into thin rounds. Chop the green peppers into bite-sized chunks and finely chop the tomatoes.

Heat the cooking oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Add the beef cubes in batches, browning them on all sides for 3-4 minutes per batch without crowding the pot. Transfer browned beef to a plate.

In the same pot, sauté the diced onions until softened and translucent, about 3-4 minutes.

Stir in the curry powder and coriander, cooking for 1-2 minutes until fragrant.

Add the chopped tomatoes to the pot and cook for 2-3 minutes, stirring occasionally until they begin to break down.

Return the beef to the pot and add the carrots and green peppers. Season generously with seasoning salt and black pepper, stirring well to combine.

Reduce heat to low, cover the pot with a lid, and simmer gently for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.

Taste the stew and adjust seasoning with additional salt and black pepper as needed. Serve hot over pilau rice.