Another beef stew... this one takes on more Middle Eastern flavors and goes so nicely with some crumbled feta and fresh mint leaves. Perfect for any week night dinner!
Note: the beef cooks for 2 1/2-3 hours, you will need an oven-safe pot.
Serving size: 6 servings
Ingredients
700g beef chuck
3 tbsp olive oil
1 yellow onion, finely hopped
3 garlic cloves, peeled and minced
1 tsp ground turmeric
1/2 tsp crushed red pepper flakes
2 tsp lemon zest plus 1 tbsp lemon juice
2 cups water
2 beef broth cubes
3/4 can chopped tomatoes
1 can butter beans, drained
1 cup kale, chopped
1/4 cup fresh cilantro
1/4 cup fresh parsley
3 tbsp fresh chopped chives
2 cups basmati brown rice
Fresh mint for serving
Fresh feta, crumbled, for serving
Directions
Preheat oven to 170C/350F.
Allow the meat to sit at room temperature for 10 minutes. Pat try and season with salt and paper.
Over medium-high heat, heat olive oil in a large pan, sear beef of each side for 1 1/2-2 minutes until golden brown, use tongs to flip over and repeat on the other side. Cook meat in 2-3 batches, you want to avoid overcrowding the meat otherwise it won't sear. Once cooked, set aside on a plate.
In the same pan, add onion and scrape the bottom of the pan to loosen the burnt bits. Cook the onion for 3-4 minutes until translucent. Stir in the garlic, turmeric, crushed red pepper, and lemon zest. Add the beef back in, water, beef broth, tomatoes, lemon juice, and season with salt and pepper. Cover with lid and cook in the oven for 2 1/2 to 3 hours or until the beef is tender.
Remove pot from oven and place over low heat. Stir in butter beans, kale, cilantro, parsley, chives, and simmer for 10 minutes. If you would like a thinner consistency, add 1 cup beef broth.
To serve, place over basmati rice, top with crumbled feta and mint leaves.
Adapted from: Half Baked Harvest; https://www.halfbakedharvest.com/herb-and-beef-stew/
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