First you would steam/sauté chopped beef pieces until it starts to brown. You would then add chopped onions with garlic shavings to continue sautéing.
When the mix is starting to cook, add a full can of crushed tomato into the mix. Then add half a small can of tomato paste. Periodically stir the pot until it first boils (give time for the flavour of the meat to mix and prevent premature burn).
Preheat oven to 450 degrees Fahrenheit.
Then add a few seasonings: pinch of salt, red pepper, curry powder, white pepper, adobo seasoning, and parsley. Add these seasonings to a slight concentrated taste.
Periodically mix as you add each season.
When the stew has all of its seasonings, now add 7 cups of water and 4-5 cups of jasmine rice. Mix the pot until it begins to boil again.
At this time, pour the contents of the pot into a tray. Evenly spread the rice around the tray. Make sure there are no pockets of water in one location in the tray.
Cover the tray and place it in the oven. Bake for 45 minutes to 1 hour. Periodically check on the rice, sprinkle water if it appears to dry prematurely.
After baking is complete, the jollof rice is ready to serve!