Middle-East Style Stew/Soup
This is a hearty vegetable stew in which the beef is the flavoring rather than the main ingredient. If you like spinach and tummy warming cuisine, you'll love it!"This is the best! I have a 3 year old and 9 year old and they both love it. I've only served it over rice - I like parboiled rice - it holds up better than the minute-style rices. The spinach really makes the dish extra special - so don't be tempted to leave it out. A family favorite for sure! " - Grecco
Yield: 8 Ready in 45 minutes
289 people trying soon
|1 poundBeef; cubed|
|3 tblspoonsVegetable oil|
|1 largeOnion; chopped|
|2 clovesGarlic; minced|
|1 eaRed bell pepper; diced|
|1 eaGreen pepper; diced|
|2 cubesBeef bouillon|
|Water; as required|
|1 16-oz canStewed tomatoes; with juices|
|1 16-oz canCorn kernels; drained|
|1 15-oz canPinto beans; drained|
|2 10 oz packageFrozen spinach; chopped|
|1 dashWorcestershire Sauce|
|Seasoning salt; to taste|
|to tasteBlack pepper|
|1 1/4 teaspoonCumin|
Middle-East Style Stew/Soup Preparation
Heat oil in a large dutch oven or other deep pot. Brown beef in oil, remove from pan, retaining oil, and then add garlic, peppers and onion to pan. Saute until onion is transluscent.
Return beef to pot, and add water just to level of ingredients. Add two beef bouillon cubes. Simmer these ingredients until beef is almost tender. Add the remaining ingredients to the pot.
Pour additional water into the stew/soup to make it as liquid or thick as you like. If adding a great deal of water, you might want to add an extra beef bouillon cube, not mentioned above. Cook over medium heat at least 1/2 hour or longer for flavors to blend. Cooking all day, 8 hour crock pot cooking on low is also very good.
Adjust seasoning and serve. If made very thick, the stew is great over steamed rice. A nice addition, to vary the style, is to add cubed, cooked sweet potatoes or yams to the dish just before serving. A very delicious and economical meal !
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