Levantine (Syrian) Beef Stew

Levantine (Syrian) Beef Stew

INGREDIENTS


Meat and Broth

1 lb cubed beef stew meat or chuck, cut into cubes

4 tbsp olive oil

1 small onion or shallot finely chopped

1 tsp Syrian 7 spice

1 tsp salt

12 ounce bag of mini carrots, cut in half

1 tbsp tomato paste

1.5 tsp ground cumin

14 oz tomato sauce

14 oz canned crushed or chopped tomatoes

2 cups of water

1/2 cup of frozen peas


Garlic Cilantro (Kisbara) Salsa

4 Tablespoons EVOO

6 garlic cloves smashed

1 head cilantro/coriander, washed, removed stems and finely chopped


PREPERATION

Meat and Broth

In a large Dutch oven or heavy-bottomed pot set add 2 tablespoons of the EVOO and set to high heat. Add onions and cook for 2 - 4 minutes.

Fold in the meat and stir occasionally until it is well browned, about 5 minutes.

Sprinkle in the Arabic 7 spices and salt, mix and allow to sauté for another minute.

Add enough water to cover the meat, about 2 cups. Bring to a boil, cover and simmer until the meat is about 3/4 of the way tender, about 1 hour.

Remove the meat and separately reserve the broth.

Wipe out the Dutch oven pot add the remaining 2 tablespoons of olive oil and set to medium-high heat. Add the carrots and cook until they begin to brown, about 5 minutes.

Stir in the tomato paste and cumin. Cook for a minute.

Add in the tomato sauce and chopped tomatoes. Follow by adding the meat and enough of the saved broth to cover all the ingredients.

Increase burner heat to bring stew to a boil then reduce to a simmer, cover, and cook for an hour and carrots are tender.

Check on stew periodically to make sure the liquid hasn’t dried up, and add more water as necessary.

While you wait, prepare the warm salsa.

 

Salsa

In a small to medium-sized pot, preheat 2 heaping Tablespoons of EVOO over medium-high heat.

Add the garlic and stir frequently until golden, about 4-5 minutes, being careful not to burn.

Remove from the heat and immediately add the chopped cilantro.

Once the carrots are tender, just before serving, add the peas to the simmer for 5 minutes more.

Adjust seasoning and add the salsa to the stew.

Serve with my riz recipe also known as rice.

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