Trim and cut the Beef Chuck into bite-sized cubes, season lightly with Salt and freshly ground Black Pepper.
Heat a few tablespoons of Vegetable Oil in a large heavy pot over medium-high heat and brown the beef in batches until well caramelized; remove and set aside.
In the same pot, add a touch more Vegetable Oil if needed and sauté the chopped Onion until translucent, then add diced Carrot and cook until softened.
Stir in the Tomato Paste and fry for a minute to remove the raw taste, coating the vegetables and fond.
Return the browned Beef Chuck to the pot, add enough Water to cover by about 2 inches, toss in a Bay Leaf, bring to a boil, then reduce to a gentle simmer and cook until the meat is tender (about 1–1½ hours), skimming off any foam.
When the beef is nearly tender, rinse the Long-Grain Rice and add it to the pot along with minced Garlic, Khmeli-Suneli, Ground Coriander and a chopped Hot Red Pepper or a pinch of its flakes to taste; simmer until the rice is cooked through (about 15–20 minutes).
Taste and adjust seasoning with additional Salt and Black Pepper as needed, then remove the Bay Leaf.
Stir in a generous handful of chopped Cilantro, Parsley and Dill right before serving, let the soup rest for a couple of minutes so the herbs release their aroma, then ladle hot.
