Tuesday,23 April, 2019
Current issue | Issue 1358, (24 August - 6 September 2017)
Tuesday,23 April, 2019
Issue 1358, (24 August - 6 September 2017)

Ahram Weekly

Beef vegetable stew in brown sauce

Beef vegetable stew in brown sauce
Beef vegetable stew in brown sauce

Serves 4

1 kg lean stewing beef (cubed)
1 onion (finely chopped)
2 onions (quartered)
4-5 garlic cloves (sliced)
2 medium carrots (sliced)
1 each large red and yellow capsicum (seeded, squared)
2 large red firm tomatoes (quartered)
2 tbsp pomegranate molasses
1 tbsp brown sugar
50 gm butter + 1 tbsp olive oil
Salt + pepper + 7 spices + ground cinnamon + herbes de Provençe + grated nutmeg

Heat a large cooking pan with a lid.  Add butter and oil.  Stir in chopped onion until translucent.  Stir in seasoning until fragrant.  Add garlic.  Stir for a few seconds, then add beef cubes.  Stir to sear and lightly brown, on all sides.  Lower heat to medium-low, cover and allow beef to release its own juices.  If beef is dried out; add hot water in small amounts.  Repeat process until halfway the cooking time; approximately 30 to 40 minutes after the start.  Add quartered onion, capsicum, carrot, tomato and sugar.  Cover back and resume cooking over medium-low heat.  After the release of some vegetable waters; check if more hot water is needed to add.  When beef is done; stir in molasses.  Remove away from heat.  Allow to rest for a few minutes.  Serve with fluffed white rice, or, crusted bread and a green salad.   

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