Greek Egyptian Beef Stew
Experience the harmonious fusion of Mediterranean and North African flavors with this Greek Egyptian Beef Stew. Tender chunks of beef are slow-simmered in a fragrant broth infused with warm spices like cinnamon, cumin, and coriander, while hearty potatoes and carrots soak up the savory essence. A vibrant finish of fresh parsley and tangy lemon juice adds brightness to each bite, balancing the rich, spiced depth of this comforting dish. Perfect for cozy family dinners or impressing guests, this gluten-free stew pairs beautifully with crusty bread or a bed of rice. Ready in just over two hours, this recipe brings a taste of ancient culinary traditions to your table with minimal effort.
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Recipe Information
Ingredients
- 2 lbs beef stew meat
- 3 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 cinnamon stick
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 14 oz (can) diced tomatoes
- 4 cups beef broth
- 2 large russet potatoes
- 3 medium carrots
- 2 bay leaves
- 2 tbsp lemon juice
- 2 tbsp fresh parsley
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
Cut the beef into bite-sized chunks and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef on all sides in batches, then remove and set aside.
Dice the onion and mince the garlic cloves. In the same pot, lower the heat to medium and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the cinnamon stick, allspice, coriander, and cumin to the pot. Stir for 1-2 minutes to toast the spices.
Pour in the diced tomatoes and beef broth. Stir to combine, scraping any browned bits from the bottom of the pot.
Return the beef to the pot along with the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
While the stew simmers, peel and cut the potatoes and carrots into bite-sized chunks.
After the first hour of cooking, add the potatoes and carrots to the pot. Cook for another 45 minutes, or until the vegetables are tender and the beef is fork-tender.
Remove the cinnamon stick and bay leaves. Stir in the lemon juice and fresh parsley.
Taste and adjust seasoning with additional salt and black pepper if necessary. Serve hot with crusty bread or over plain rice for a hearty meal.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 8460 mg | 368% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 33.8 g | ||
| Protein | 272.9 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 8643 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
