Middle Eastern · Dinner
Beef and Vegetable Soup Stew
Chunks of beef chuck simmered with carrot, potato, celery and tomato in a cumin and coriander spiced broth finished with fresh parsley. The stew builds on browned meat and softened aromatics reduced with tomato paste and stock until the beef turns tender and the vegetables hold their shape, served with warm pita.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
25.8gFat
48.6gCarbs
9.7gSugar
8.1gFiber
980mgSodium
146mgChol
9.4gSat Fat
1450mgPotassium
110mgCalcium
6.8mgIron
3.1mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut beef chuck into 1-inch cubes, dice onion, mince garlic, and slice carrot, potato, celery, and tomato into bite-sized pieces.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown beef cubes on two sides for 5 minutes until deep brown crust forms.
3
Sweat
Add onion and garlic to the pot over medium heat and cook 3 minutes, stirring, until onion softens and turns translucent.
4
Braise
Stir in tomato paste, cumin, coriander, and turmeric; cook 1 minute. Return beef and add stock and bay leaf, simmer covered 60 minutes.
5
Simmer
Add carrot, potato, and celery, then simmer uncovered 25 minutes until vegetables are tender and beef pulls apart easily.
6
Finish
Stir in tomato and parsley, season with salt and pepper, and simmer 5 minutes until tomato softens into the broth.
7
Plate
Ladle stew into a bowl and serve with warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 medium carrot
- 22 small potato (about 100g)
- 22 celery stalk
- 11 medium tomato
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml beef stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground turmeric
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
- 22 small pita (about 57g), to serve
