Tender Arab-Style Beef & Tomato Stew

Name: Arab Beef & Tomato Stew
Cuisine: Korean-Chinese
Ingredients: 1 kg beef; 2 tsp salt; 2 tsp pepper; 3 tsp black lemon powder; 2 tsp coriander; 1 tsp turmeric; 2 tsp cumin; a glug or two olive oil; 1 stick cinnamon; 7 or 8 cloves; 6 green cardamom; 2 tsp cumin seeds; olive oil; chicken stock; 1 onion; 1 tablespoon garlic; 250 ml tomato paste; 1 can tomatoes; water or stock; flat leaf parsley

Korean-Chinese · Organized from the video by How To Cook Great

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Ingredients

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Steps

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1
In a large mixing bowl, combine the beef, salt, pepper, black lemon powder, coriander, turmeric, and cumin. Add a glug or two of olive oil and mix well to bind the spices to the meat.
💡 The fat in the beef is essential for flavor.
2
In a large pot, add a little olive oil, then add the cinnamon stick, cloves, cardamom, and cumin seeds. Cook on high heat for a few seconds to release aromatics.
💡 If using whole black lemons, prick holes in them before use.
🔥 high heat
3
Add the seasoned beef to the pot. Sear the meat for about 5 minutes to seal it.
💡 The meat is not fully cooked at this stage.
🔥 sear⏱ 5 minutes
4
Pour in enough chicken stock to just cover the beef. Keep the lid off and boil on high heat for about 15 minutes to reduce the liquid and help tenderize the meat.
💡 You can also use a pressure cooker to speed up the tenderizing process.
🔥 boil → high heat⏱ 15 minutes
5
Add the sliced onion and garlic to the pot. Cook on high heat for about 4 minutes, stirring occasionally.
💡 The liquid should have reduced enough to expose the bones.
🔥 high heat⏱ 4 minutes
6
Add the tomato paste to the pot. Cook on high heat for 5 minutes, stirring frequently to cook out the tartness of the paste.
💡 Cooking the paste is vital to avoid a sharp, sour flavor.
🔥 high heat⏱ 5 minutes
7
Add the can of crushed tomatoes and a little water or stock. Set the heat to just above a simmer and cover with the lid. Cook for 15 minutes, stirring occasionally.
💡 The tomatoes can be roughly crushed by hand before adding.
🔥 simmer⏱ 15 minutes
8
Turn off the heat, remove the lid, and garnish with chopped flat leaf parsley. Serve as a rich, tender beef stew.
💡 You can bulk this dish out with potatoes, chickpeas, zucchini, or eggplant.

Tips

The beef used is a tough cut, so the reduction and slow cooking are essential for tenderness.
Cooking out the tomato paste is necessary to prevent a tart flavor.
If you have a high-quality cut of beef, you can skip the initial boiling/reduction step.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: How To Cook Great on YouTube

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