. Mediterranean beef stew .
Okay, I don’t really know what this dish is called except it’s some beef stew. I had wanted to clear out my freezer this weekend, and needed to cook something that involved beef. The recipe is from the bro-in-law who’s been raving about it, and I thought I’d give it a try.
It only took about 2 hours to cook, and the beef turned out to be tender and flavorful. I made our stew a little on the dry side, but I guess you can just add more water if you want gravy to go with your bread or rice.
Preparing the stew was super easy but I think it helped heaps that the bro-in-law wrote down all step-by-step instructions and even prepared the spices. Looking at his recipe below, I honestly have no idea what some of these ingredients for the spice rub are. Over the weekend, all I had to do was defrost the beef.
For those interested, recipe below. As for myself, I’m going to ask for that jar of prepared spice rub 🙂
You will need:
For the spice rub (200g – 300g of meat – serves 2)
- 3 cardamom
- 4 cloves
1 teaspoon of:
- Ground cinnamon
- Ground coriander
1/2 teaspoon each of:
- Ground ginger
- Ground cumin
- Ground turmeric
- Sweet paprika
- Chili powder
- Salt and pepper to taste
For the stew, you will need:
- Olive oil
- 200g – 300g of beef, cubed
- 200ml of stock of your choice (should be enough for your beef to be just immersed)
- Coriander, separate stalk from leaves
- 4 tomatoes, halved, seeds removed
- 1 onion, chopped
- 2 tablespoon of raisins
- Toasted chopped almonds (for topping)
- Carrots – optional
Marinate beef with spice rub overnight.
Heat oil in pot, brown beef for about 5-10 minutes. Add chopped coriander stalks and chopped onions and fry for about 5 minutes. Add tomatoes and stock and bring to boil. Leave it to simmer for 1.5 hours. Add raisins and allow to simmer for another 30 minutes. Leave lid off if too runny, or add water if too dry. Taste before serving, add salt if required.
Serve with toasted chopped almonds and coriander leaves on top.