Middle-East Style Stew/Soup

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Middle-East Style Stew/Soup Ingredients

1 pound Beef cubed	1 can (16 oz Stewed tomatoes with juices
3 tblspoons Oil	1 can (16 oz Corn kernels drained
1 ea Lg. Onion chopped	1 can (15 oz Pinto beans drained
2 cloves Garlic minced	2 10 oz. pac Frozen spinach chopped
1 ea Red bell pepper diced	1 dash Worcestershire sauce
1 ea Green Pepper diced	to taste Seasoning salt
2 cubes Beef bouillon	to taste Black pepper
Water as required	1 1/4 teaspoon Cumin

Instructions for Middle-East Style Stew/Soup

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 !

Main Ingredient: VegetablesCuisine: Middle Eastern

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