Uzbek meat stew with vegetables, rice and beans

Uzbek meat stew with vegetables, rice and beans

Feijoada – black bean stew with meat, bacon and sausage

Uzbek meat stew with vegetables, rice and beans

Uzbek meat stew with beans

This Uzbek stew with meat, beans, rice and vegetables is not only filling, but also delicious. Not surprisingly, because garlic and hot pepper give it a nice spicy flavor and spice.

Please rate this recipe

5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 11 hrs 25 mins
Course Meat dishes, Stews
Cuisine Uzbek recipes
Servings 4 person
Calories 433 kcal


  • 100 g mung beans
  • 300 g beef or lamb
  • 1 onion
  • 1 carrot
  • 1 bell bell pepper
  • 2 tablespoons vegetable oil
  • 2 to matoes
  • 1 tablespoon tomato paste
  • 4 cloves garlic
  • tsp red pepper ground
  • ½ tsp black pepper ground
  • 1 tsp cumin
  • Salt to taste
  • 1 800 ml water
  • 50 g rice
  • chili pepper
  • 2 bay leaves


  • Soak the mung beans in cold water for 10 - 12 hours.
  • During this time, the water should be changed several times.
  • Cut the meat into small pieces.
  • Dice the onion, carrot and bell bell pepper.
  • Heat vegetable oil in a large pot.
  • Fry the meat in it for 3 to 4 minutes until golden brown.
  • Add the onion.
  • Fry for about 3 - 4 minutes until softened.
  • Stir in the carrots and fry for another 3 minutes.
  • Finely dice the tomatoes.
  • Add to the vegetables and meat along with the tomato paste.
  • Add half of the chopped garlic, the red and black pepper, cumin and salt to the pot.
  • Stir and saute for 1 minute more.
  • Add diced bell bell pepper and cook for another 2 minutes.
  • Rinse mung beans in cold water.
  • Add to meat and vegetables.
  • Add water and bring to a boil.
  • Simmer over low heat for 30 minutes.
  • Rinse the rice.
  • Finely chop the chili pepper.
  • Add the rice, chili and bay leaves to the soup.
  • Bring everything to a boil.
  • Simmer under a closed lid for 15 minutes.
  • Finally, add the remaining chopped garlic to the stew and stir well.
  • Serve the Uzbek stew with bread.


  • Cooking pot
  • Bowl
  • Colander
  • Knife
  • cutting board
  • stirring spatula


Calories: 433kcalCarbohydrates: 36gProtein: 22gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 53mgSodium: 114mgPotassium: 904mgFiber: 7gSugar: 7gVitamin A: 4141IUVitamin C: 58mgCalcium: 89mgIron: 4mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Stew with beef, potatoes, carrots and pickles

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