Middle Eastern · Dinner
Potato and Meat Stew
A Middle Eastern beef and potato stew braised low and slow with onion, garlic, tomato, and warm spices until the meat turns tender and the potatoes soften into the sauce. Finished with lemon juice and fresh parsley, it is served over rice or with flatbread for scooping.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
453Calories
34.2gProtein
24.6gFat
25.1gCarbs
6.8gSugar
4.3gFiber
1180mgSodium
123mgChol
8.1gSat Fat
1180mgPotassium
62mgCalcium
4.6mgIron
2.9mcgVitamin B12
28mgVitamin C
herb-salt
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes. Dice the onion, tomato, and potato, keeping potato pieces submerged in water.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef cubes on all sides for 5 minutes until deeply crusted.
3
Sweat
Add onion and garlic, cook over medium heat for 3 minutes, stirring often, until onion softens and turns translucent.
4
Braise
Stir in tomato paste, cumin, and cinnamon for 1 minute. Return beef, add tomato and stock, cover, simmer 60 minutes on medium-low heat until beef is fork-tender. Add potato chunks and continue uncovered for 20 minutes until potatoes soften and sauce thickens.
5
Plate
Stir in lemon juice and salt. Spoon stew into a bowl and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small potato (about 150g)
- 22 small tomato
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
