Middle Eastern Beef Stew
Immerse yourself in the warm, aromatic flavors of this Middle Eastern Beef Stew, a hearty and comforting dish perfect for cozy dinners or family gatherings. Tender chunks of beef are seared to perfection and then simmered with a medley of vegetables, including carrots and potatoes, in a richly spiced broth infused with cumin, coriander, turmeric, and a hint of cinnamon. This one-pot wonder is brought to life with the addition of crushed tomatoes and beef stock, creating a luscious, deeply flavorful base that pairs beautifully with steamed rice, buttery flatbread, or fluffy couscous. Garnished with fresh parsley for a burst of color and freshness, this stew is a celebration of classic Middle Eastern spices and slow-cooked charm—a true crowd-pleaser that’s as nourishing as it is delicious. Ready in under two hours, it's a surefire way to fill your home with irresistible aromas and your belly with wholesome satisfaction.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 3 tablespoons olive oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 3 medium, chopped carrots
- 2 large, peeled and diced potatoes
- 1 14-ounce can crushed tomatoes
- 4 cups beef stock
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (for garnish) fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper. Sear the beef in the pot for 2-3 minutes per side until browned. Work in batches if necessary to avoid overcrowding the pan. Set the browned beef aside on a plate.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onions and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper to the pot. Stir well to toast the spices for 30 seconds to 1 minute.
Return the browned beef to the pot and mix to coat it evenly with the spices.
Add the chopped carrots, potatoes, crushed tomatoes, and beef stock to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 75-90 minutes, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley. Pair with steamed rice, flatbread, or couscous for a complete meal.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 38.3 g | ||
| Protein | 213.8 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 8096 mg | 172% | |
*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.
