Arabic Beef and Onion Stew
Ingredients
- 2 tablespoons ghee
- 1 kg beef, cut into large cubes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon mixed spices
- 2 cups water
- 20 very small onions, peeled
- 1 medium green pepper, cut into small cubes
- 1 large potato, cut into small cubes
Roux sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk or broth
- 1 tablespoon chopped coriander
Preparation
Place the ghee and meat in a deep pot, put it on medium heat, and stir until the meat is brown and dry.
Add salt, pepper, cinnamon, mixed spices, and water, then cook the meat for 40 minutes or until fully cooked.
Add onions, potatoes, and green pepper, and cook the vegetables for 10 minutes until tender.
For the roux sauce, in a medium pot, place butter and flour, cook on medium heat until dark brown, then add milk or broth and stir until smooth.
Add the sauce to the meat mixture, stir gently to combine into a thick broth, and boil for 5 minutes.
Serving suggestions
Pour the meat and onion broth into a serving dish, sprinkle with coriander, and serve with saffron rice.
