Transport your taste buds to the sun-drenched markets of the Middle East with this deeply flavorful beef stew. Rich, slow-cooked beef melts in your mouth, infused with a captivating blend of seven warming spices – a symphony of cumin, coriander, cinnamon, and more – that create a truly unforgettable culinary experience. This isn't your average beef stew; it's a fragrant journey, a testament to the region's rich culinary heritage, showcasing the perfect balance of savory and subtly sweet notes. Imagine tender beef chunks bathed in a deeply aromatic broth, perfect for a cozy night in or a special occasion.
This recipe unlocks the secrets to achieving authentic Middle Eastern flavors, guiding you through each step with precision and ease. Ready to embark on this delicious adventure? Let's dive into the detailed, step-by-step instructions to create your own Middle Eastern Beef Stew masterpiece.
Tools Needed
- Pot or Dutch Oven
Ingredients
- Beef Stew Cubes: 500 grams
- Sunflower Oil: 4 tablespoons
- Dried Red Chili: 4
- Green Cardamom: 4
- Cloves: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1 teaspoon
- Water or Stock: enough to cover beef
- Onions: 1 cup
- Garlic Ginger Paste: 1 tablespoon
- Thyme: 1 teaspoon
- Turmeric: 1 teaspoon
- Green Cardamom Powder: 1 teaspoon
- Cumin: 1 teaspoon
- Black Lemon Powder: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Tomato Paste: 135 grams
- Fresh Tomatoes: 3
- Cilantro/Coriander or Parsley
Step-by-Step Instructions
Step 1. Sauté Spices and Brown Beef
- Heat sunflower oil in a pot or dutch oven over medium-high heat. Add whole spices (dried red chili, green cardamom, cloves, cumin seeds) and sauté for a few seconds to infuse the oil.
- Add cubed beef and cook for about 4 minutes, until lightly browned.
- Add onions, garlic ginger paste, and all the ground spices (thyme, turmeric, green cardamom powder, cumin, black lemon powder, cinnamon, nutmeg). Sauté for about 4 minutes on high heat.
Step 2. Build the Flavor Base
- Stir in tomato paste and cook for another 3-4 minutes on high heat.
- Add fresh tomatoes, reduce heat to medium-high, and simmer for 7-8 minutes, or until tomatoes are cooked down. Add more water if needed.
Step 3. Simmer and Tenderize
- Season with salt and black pepper. Add enough water or stock to cover the beef.
- Bring to a boil, then turn up the heat to high. Boil uncovered for 15-20 minutes to evaporate the liquid and tenderize the beef.
- Season with additional salt and add cilantro/coriander or parsley. Reduce heat to low and simmer for 10 more minutes.
Step 4. Serve
- Serve hot with rice, biryani, or bread.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- The boiling process in step 4 is crucial for tenderizing the beef.
- Use ripe, juicy tomatoes for the best flavor.
Nutrition
- N/A
FAQs
1. Can I use a different type of beef for this stew?
Yes! Chuck roast or beef stew meat work best for their tenderness and ability to withstand long cooking times. Avoid very lean cuts.
2. Can I make this stew in a slow cooker?
Absolutely! Follow the same ingredient list and simply transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the beef is very tender.
This deeply flavorful Middle Eastern beef stew is a testament to the magic of slow cooking and the artistry of spice blending. The result is a comforting and intensely satisfying dish that will transport your senses to sun-drenched lands. Enjoy the rich aromas and tender beef – a culinary journey well worth the effort!