On a cold and wet Shabbat Evening there is nothing more delicious than a hot beef stew! This dish is simple to prepare. You turn on the stove with everyhting in the pan and let it cook for 2-3 hours on a low heat!
Here is all you need:
500 grams (1lb) of very lean stewing beef cut into cubes
8-12 different colored mini peppers
2-3 tablespoons olive oil
4 garlic cloves cut into small pieces coarsely
Small can tomato sauce
2 cups water
1 teaspoon salt
1teaspoon cumin
1 teaspoon philadelphia Israeli spice or sweet paprika
1/2 teaspoon black ground pepper
1/2 teaspoon turmeric
All spices can be adjusted to taste
Couscous:
1 cup couscous
2 tablespoons olive oil
1 teaspoon salt
To prepare:
Heat oil in pan.
Add beef cubes to pan, lower heat to medium and cook on each side for 3-4- minutes turning each cube until browned.
Add chopped garlic. Stir. Add all spices and stir. Add tomato sauce and stir well.
Add 1 cup of water stirring and leaving the other cup to add as needed when the water is absorbed into the stew during the cooking time.
Cover and cook on low to medium heat for at least 2 hours but preferably 3 or more. The longer you cook it the more tender it is. Stirring periodically and adding water when most of it is absorbed to keep the meat moist and not burning the bottom of the pan. The amount of water you use is dependant on how thick you want to stew sauce to be.
In the meanhwile heat oil in a medium pot and add tesponnof salt. Stir. Add couscous and stir. Add water and bring to a boil. When water is boiling, turn off and cover. Let couscous sit in the pan for about 5-10 minutes with lid on. Use fork to fluff up and serve with beef stew on top!
That's all there is to this recipe. Quick and delicious!
Watch video below for steps. Enjoy...Shabat Shalom
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