Made with AI
Middle Eastern Spiced Beef & Tomato Stew
Ingredients
- beef chuck800 g
- olive oil2 tbsp
- onions2 medium
- garlic cloves4 cloves
- ground cumin2 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- smoked paprika1 tsp
- canned chopped tomatoes800 g
- tomato paste2 tbsp
- beef stock500 ml
- carrot1 large
- green bell pepper1 medium
- salt1 tsp
- black pepper0,5 tsp
- fresh mint1 bunch
Instructions
- 1
Cut the beef chuck into 2-3 cm cubes and season with salt and black pepper.
- 2
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove the beef and set aside.
- 3
In the same pot, add the chopped onions and sauté for 5 minutes until softened and golden.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the ground cumin, ground coriander, ground cinnamon, and smoked paprika. Cook for 1 minute to toast the spices.
- 6
Add the chopped carrot and diced green bell pepper. Sauté for 2-3 minutes.
- 7
Return the browned beef to the pot. Add the canned chopped tomatoes, tomato paste, and beef stock. Stir well to combine.
- 8
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- 9
Taste and adjust seasoning with more salt and pepper if needed.
- 10
Just before serving, finely chop the fresh mint and sprinkle over the stew.
- 11
Serve hot with rice, couscous, or crusty bread.
