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Catholic Recipe: Lebanese Potato and Beef Stew With a Side of Rice

INGREDIENTS

  • 1.5 lbs of Beef Stew Meat, cubed
  • 3lbs Potatoes, peeled and cubed
  • 1 head of fresh garlic, crushed or minced
  • 1 medium onion, minced
  • 2.5 table spoons of ghee or butter
  • 2-3 teaspoons of tomato paste
  • 1 cup of coriander leaves finely chopped (preferably green)
  • 1.5 teaspoon of salt
  • a dash of Lebanese 7-Spices (or allspice)
  • Warm Water
  • A side of rice

Details

Prep Time: 2 hours 50 minutes

Difficulty:  N/A

Cost:  ★★☆☆

For Ages: n/a

Origin: Lebanon

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Lebanese Potato and Beef Stew is a common traditional dish that is served with a side of rice from Lebanon. A Potato and Beef Stew which can be called “Yakhnet Batata”… I guess… “Yakhneh” is a typical word used for stews, in general, and “Batata” is potato. And the reason I said “I guess” is because the name varies depending on whom you ask. Some folks call it simply “Batata ma Lahme w Riz” which simply translates to Potatoes with Meat and Rice… (Mama's Lebanese Kitchen)

DIRECTIONS

In a deep cooking pot, saute/fry the meat in the ghee/butter on medium heat with a bit of salt for about 8-10 minutes or until medium-well cooked.

Add the garlic, onions, coriander leaves, 7-spices and the remaining salt to the beef and saute well together for another 3-4 minutes.

Add about 6-7 cups of warm water (watch out for the steam), bring to a boil, cover and let simmer/cook on low heat for 2 to 2.5 hours.

Meanwhile, bake the cubed potatoes in the oven for about 30 minutes at 370 degrees, then add them to the simmering meat half-way through its cooking time.

During the last 30 minutes of cooking, add the tomato paste, stir well, then let simmer for the remaining time.

Serve hot with a side of rice.

Recipe Source: Recipes from Various Websites