FASOOLYA KHADRA (JORDANIAN BEEF STEW)
I make this very simple stew in the summer, when good tomatoes and green beans are available. It's best made in advance and reheated to allow the flavors to blend. Serve with bread or over rice. From food52.com
Provided by DinnerBelle
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Lightly salt and pepper the beef then place it in a covered skillet, add water to just cover the meat.
- Bring to a boil over medium heat, lower the heat and simmer for about an hour.
- Remove the beef from the heat, reserve 1 cup of the broth, discard the rest.
- Roughly chop the tomatoes and the garlic then whirl them in a food processor with the reserved broth until you have fairly smooth sauce.
- Add the sauce, the beans, the cumin and coriander to the pot with the meat and simmer for about another hour, until the beef is tender. Adjust salt and pepper to taste.
Nutrition Facts : Calories 236.5, Fat 7.4, SaturatedFat 3, Cholesterol 96.8, Sodium 130.8, Carbohydrate 9.4, Fiber 3.3, Sugar 4.5, Protein 35.2
BEEF AND OKRA STEW
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
BAGHDAD BEEF STEW
One of my most-requested recipes! Serve over egg pastina pasta. It's the same as couscous but much less expensive! If it's too thick for you, add more water when reheating.
Provided by MJodyH
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 4h10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
- Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
- Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
- Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 49.9 g, Cholesterol 76 mg, Fat 43.5 g, Fiber 9.2 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 677.4 mg, Sugar 36.7 g
FASOLIA (GREEN BEAN STEW)
This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!
Provided by thecrazycook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
- Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
- Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g
BEEF & BEAN KHORESH (A PERSIAN BEEF STEW)
This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.
Provided by EdsGirlAngie
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
- Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
- Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
- Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
- Also add the drained and rinsed kidney beans and lemon juice.
- Season with salt and pepper.
- Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
Steps:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
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