Lebanese Potatoes Stew

Lebanese potatoes stew
Potatoes stew is a classic in all cuisines. Each has its specialty and its special taste. In this recipe, I show you the Lebanese way of cooking this easy delicious stew. It is my oldest daughter's favorite. You can also check other Stews and serve your family a well balanced meal.
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Preparation time: 30 minutes
Cooking time: 2 hours
Serving: 6

Ingredients:
  • 200 g Beef Tenderloin cut into large cubes
  • 1 kg Russet potatoes, peeled and roughly cubed
  • 250 g fresh carrots, cut into small cubes
  • 1 medium onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 tbsp chopped fresh coriander
  • 2 medium plum tomatoes, roughly cubed
  • 1 liter of boiled water
  • 1 1/4 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon all spices or sweet spice 
  • 1/4 teaspoon black pepper
  • 1 teaspoon canola oil
  • 2 Laurel papers
  • 1 small cinnamon stick
  • 1 tablespoon tomato paste

For the rice:
  • 1 cup vermicelli
  • 2 cups long grain rice
  • 6 cups of boiled water
  • 1 teaspoon canola oil
  • 1/2 teaspoon sea salt and more for taste


Stew Preparation:
  1. In a preheated sauce pan, pour the canola oil, add the onions and garlic and cook for about 3 minutes, until tender and golden.
  2. Add the chopped coriander, stir for 1 minute.
  3. Add the carrots and cook for around 1 minute.
  4. Add the tomatoes and stir for about 2 minutes until all the ingredients in the sauce pan are well combined in flavors.
  5. Add the tenderloin, Laurel papers, cinnamon stick and the spices and cook until the beef is slightly brown from all sides.
  6. Add the cubed potatoes and stir for 2 minutes.
  7. Pour the boiled water.
  8. Keep the heat on high, add the salt and tomato paste to the stew, cover the pan and wait until it boils to lower the heat to low and let it simmer for about 1 hour or until the sauce is heavy, and the beef and potatoes are tender.

 Vermicelli Rice Preparation:
  1. Soak the rice in warm water for around 30 minutes. Wash it repeatedly, throwing the starchy water away every time until the water you soak the rice in becomes clear from starch.
  2. Preheat a sauce pan, add the oil and vermicelli, and cook until golden.
  3. Add the washed rice, boiled water and salt.
  4. Let it boil uncovered until the water is reduced and reaches the surface of the rice so you can clearly see the pan's content, reduce the heat, cover and let it simmer until the water dries out completely. 

Try this recipe. It is healthy, well balanced, and budget friendly. You can store the stew in an airtight container in the fridge for 3 days or in the freezer for one month. It is very important to remember that heating the food well is crucial after it has been refrigerated.
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