This is one of my favorite stews. It is perfect for the really cold months and for large gatherings when you have a lot of people to feed.
1. Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd them. As they cook, remove to a plate or rack.
2. Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough broth to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon. Serve with couscous (Israeli couscous is my favorite). This also is good when made ahead of time and allowed to sit so the flavors develop.
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This is a wonderful stew! I used ground venison instead of the beef since we have a freezer full of it 
Added a little smoked hot paprika and bay leaves and the smell while it simmered was amazing. Served with Israeli couscous as suggested and topped it with a gremolata for some acidity. Thank you for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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Cathy on 12.29.2010
It’s really cold here…I think this would just be the ticket for tonights supper!
love,
cathy b.
vickilynn on 12.29.2010
Yes. Yes. I love the recipe. I’m envisioning the stew over Basmati rice and a little mint on the side.
This is definately a Middle Eastern delight.