Shelly's Beef Stew
Shelly Arbib's classical hearty beef stew recipe made with a Middle Eastern twist.
Meal for 4-6 People.
2 lbs precut beef stew
4 tbsp veggie oil (or canola)
¼ tsp saffron
2 carrots, peeled and cut into 1cm thick slices
2 red bell peppers, seeded and cut into 1cm thick slices
2 shallots, peeled and cut into 1cm thick slices
3 green chilli peppers, chopped
2 garlic cloves, chopped
2 bay leaves
Juice of 1 lemon
350ml canned tomato sauce
1 tsp red paprika
1 tsp cumin
1 tsp beef stock powder
½ tsp salt
Fresh ground black pepper
1 cup water
½ cup cilantro, chopped
Heat oil on mid-high heat in a heavy iron cast stewing pot. Add beef and sear for 2-3 minutes on each side. Pull beef out of pot and transfer onto a platter.
Using the same pot, add the saffron, carrots, red bell peppers, shallots, green chilli peppers, and stir occasionally for 5 minutes. Add the garlic and stir for another minute. Add paprika, cumin, beef stock powder, salt, ground black pepper, lemon juice, bay leaves, tomato sauce, water and stir.
Place the beef back into the pot, cover pot and let cook for 5 minutes on medium heat. Transfer covered pot into a preheated 350°F oven and bake for 2 hours.
Before serving, garnish with cilantro and enjoy.
Note: Ideally, this dish should be served on a bed of basmati rice.