Middle Eastern Beef Stew
This Middle Eastern Beef Stew is a cozy embodiment of tradition and comfort food, blending spices, tender beef, and hearty vegetables for a heartwarming meal.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes Substitute with lamb for a different twist
- 3 tablespoons olive oil, divided For a richer flavor, use ghee instead
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced Or swap for sweet potatoes for a sweet, healthy option
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups beef broth Homemade or low-sodium
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes, searing them until browned on all sides, about 8-10 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the remaining olive oil. Lower the heat to medium, then stir in the onions. Sauté until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Toss in the diced carrots and potatoes, stirring them gently for around 2-3 minutes until they begin to soften.
- Sprinkle in the cumin, coriander, cinnamon, and paprika. Toast the spices for about 30 seconds.
- Return the browned beef to the pot, add the diced tomatoes with their juices, and pour in the beef broth. Stir everything together, then bring it to a gentle boil.
- Once boiling, reduce the heat to low, cover, and let the stew simmer for about 1.5-2 hours, or until the beef is tender. Stir occasionally and season with salt and pepper to taste.
- Just before serving, sprinkle freshly chopped parsley over the stew.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat on the stovetop over low heat until steaming, adding a splash of broth if needed.