Middle-East Style Stew/Soup

Middle-East Style Stew/Soup

Ready in 45 minutes
11 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Middle-East Style Stew/Soup"

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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

Ingredients

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1 pound Beef; cubed
3 tblspoons Vegetable oil
1 large Onion; chopped
2 cloves Garlic; minced
1 ea Red bell pepper; diced
1 ea Green pepper; diced
2 cubes Beef bouillon
Water; as required
1 16-oz can Stewed tomatoes; with juices
1 16-oz can Corn kernels; drained
1 15-oz can Pinto beans; drained
2 10 oz package Frozen spinach; chopped
1 dash Worcestershire Sauce
Seasoning salt; to taste
to taste Black pepper
1 1/4 teaspoon Cumin

Original recipe makes 8

Servings  

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 !

Credits

Added on Award Medal
Calories Per Serving: 294 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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SableLeo 1 year ago
Easy to prepare. Good, but limited depth of flavor. Crock pot friendly.
Ayunus 2 years ago
we didn't have the red or green peppers for the stew but it still came out amazing! added some brown rice and ate til we were going to bust. Definitely a favorite from now on!
RWolfBaldassarro 3 years ago
Delicious!
johnsonjm 3 years ago
It was great! My internet went down in the middle of making this so I ended up putting in an extra onion and was great. I do think it needs to be spicier.
vdianellos 4 years ago
I'm making this for the second time. I use black beans instead of pinto beans, which we prefer, and it comes out great. I serve it over rice but this would be just fine without rice too I think as a thick & chunky soup... maybe with a spoon of sour cream on top.
jillofspeed 4 years ago
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 6 years ago
I loved the whole dish..it was great
RAM3 9 years ago
[I made edits to this recipe.]
stevemur 10 years ago
[I made edits to this recipe.]
craftluv45 10 years ago
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