Middle Eastern Beef Stew Recipes

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MIDDLE EASTERN BEEF STEW



Middle Eastern Beef Stew image

I got this recipe from a crock pot cookbook, and it is fabulous! PILCookbooks.com published it. great with rice or couscous!

Provided by j-jitterbug

Categories     Stew

Time 4h10m

Yield 1 stew, 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, divided
1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
1 (14 1/2 ounce) can diced tomatoes, with peppers and onions, undrained
1 (8 ounce) can green beans or 6 ounces fresh green beans, trimmed and broken into pieces
1 cup onion, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice (or cumin)
1 1/2 teaspoons sugar
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Brown half the beef in 2 teaspoons olive oil, and repeat with remaining beef and more oil.
  • Throw beef and the remaining ingredients into crock pot on low for 8 hours or high for 4 hours. My sister didn't have allspice when she made it, so she used cumin, which is fab!

JACY'S MIDDLE-EASTERN FAVA BEAN STEW



Jacy's Middle-Eastern Fava Bean Stew image

This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur.

Provided by XjacyX

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h5m

Yield 6

Number Of Ingredients 26

1 teaspoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon cumin seeds
2 cloves garlic
1 pinch coarse sea salt
2 tablespoons sweet paprika
2 tablespoons dried red pepper flakes
2 tablespoons extra-virgin olive oil, or as needed
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
4 anchovy fillets, chopped
2 cups diced peeled butternut squash
2 carrots, chopped
½ red bell pepper, diced
1 cup frozen peas
1 pinch salt
2 cups vegetable broth
2 (14.5 ounce) cans fava beans, drained
1 (14 ounce) can canned tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon brown sugar
3 tablespoons pomegranate molasses
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint

Steps:

  • To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
  • Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
  • Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
  • Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
  • Just before serving, stir in the chopped parsley. Top with the mint, if you like.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 45.1 g, Cholesterol 2.3 mg, Fat 11.4 g, Fiber 11.9 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 757.8 mg, Sugar 9.1 g

BAMIEH (MIDDLE EASTERN OKRA STEW)



Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  • Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  • Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

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