2½ cups brown rice (500 grams), rinsed and drained
1 lb beef chuck or beef stew meat, cut into ¾" pieces
4 Tbsp olive oil
4 Tbsp butter
1 large onion, diced
3 large carrots, thickly julienned
3 cups (720 ml) very warm water
1 Tbsp salt (we used fine sea salt)
½ tsp black pepper
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
1 whole head garlic, unpeeled, cut in half crosswise.