A Stew with Middle Eastern Flavors

I mentioned in my blog of November 14, 2017 that my husband took my chance comment that I knew little of Middle Eastern cooking and flavors completely to heart and bought me about 8 or more cookbooks on different Middle Eastern foods from varying countries. Many of these dishes are easy to make as a healthy addition to our diet, using additional vegetables and skimping on the breads.
 

Middle Eastern Beef Stew

I used some of the flavors I saw being used repeatedly in recipes, such as cinnamon and cardamom, making an excellent and light-on-calories but high-in-flavor supper meal using beef or lamb. It was so delicious in fact, that I made it twice in as many weeks. The first time I used beef stew meat, and the second I used a chuck roast, cut into large chunks. The first time I added Brussels sprouts to the stew towards the end of cooking time, and the second time I opted to steam the Brussels sprouts and serve them alongside, for prettier presentation. It made no difference to the flavors, but visual appeal is half the battle, when going for something low cal that tempts.

I used celery in the stew itself, and quite a lot of it. I figured it is a good filler vegetable; few calories but holding its own on stomach space 😀. I served this stew with a little rice, and I always use whole grain brown rice, or red rice or pink rice or other whole rice blends. Altogether, it made a most excellent meal with excellent flavors. If preferred, couscous is a great combination also, though couscous does not generally contain the whole grain.

Middle Eastern Beef Stew

Serves 4 to 6

Middle Eastern Beef Stew

1 pound beef stew meat or a chuck
    roast, cut into chunks
1 tablespoon olive oil
4 cloves garlic, minced
¾ teaspoon salt
1 large onion, chopped
⅛ teaspoon allspice
¼ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon freshly ground black 
    pepper
1 teaspoon cinnamon, preferably true 
    cinnamon (usually "Ceylon")
1 teaspoon rosewater, optional
2 cups celery, chopped
1 cup dry red wine
1 can (14.5 ounces) petite diced 
    tomatoes
1 bay leaf
2 cups Brussels sprouts, halved or 
    quartered

Pat the meat dry with paper toweling. It will not brown quickly if wet. Heat a large skillet and add in the oil. Brown the pieces of meat, about half at a time. Once browned, remove them to a heavy Dutch oven or other oven-proof pot with lid. 

In a small bowl, or using a mortar and pestle, smash the garlic together with the salt. Set aside.

In the same skillet, cook the onions until they are softened and translucent. Add a little more oil, if needed. Remove the onions to the pot. Pour in the wine to deglaze the pan and scrape up all the great color in the pan. Pour this into the pot, then add in all the remaining ingredients, except the Brussels sprouts. Bring to a simmer, then cover the pot and lower the heat to the lowest setting and cook gently for 1½ to 2 hours. Check for tenderness. Check for flavor. Cook for another 30 minutes.

Meanwhile, prepare the Brussels sprouts and (preferably) steam them for about 7 to 10 minutes. Try to keep them steamed just to "al dente" and not over cooked. They taste their very best when they are just under the point of being too soft, and still retain their vibrant color. Sprinkle with salt and serve with the stew, over a little cooked brown rice.




My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.