Ingredients with Measurements:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup dried apricots, chopped
- 1/2 cup pitted green olives, chopped
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special Equipment Needed:
- Dutch oven or heavy pot with lid
Step-by-Step Instructions:
1. In a Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for 1 minute.
6. Add the tomato paste, paprika, cumin, coriander, cinnamon, allspice, and cayenne pepper. Stir to combine.
7. Add the beef broth, diced tomatoes (with their juices), dried apricots, and chopped olives. Stir to combine.
8. Return the beef to the pot and stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low.
10. Cover the pot with a lid and simmer for 2-3 hours, or until the beef is tender.
11. Season with salt and pepper, to taste.
12. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 31g
- Protein: 41g
- Fiber: 5g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Dried apricots can be substituted with raisins or prunes.
- Pitted green olives can be substituted with black olives or capers.
Variations:
- Add chopped carrots and potatoes for a heartier stew.
- Use a slow cooker instead of a Dutch oven for a hands-off cooking experience.
- Add a can of chickpeas for extra protein and fiber.
Tips and Tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Taste the stew as it cooks and adjust the seasoning as needed.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread or rice
Suggested Side Dishes:
- Roasted vegetables or a green salad
Troubleshooting Advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Lengkare is a traditional Moroccan stew made with beef, dried fruit, and spices.
Flavor Profiles:
- Savory, sweet, and spicy
Serving Suggestions:
- Serve the stew with crusty bread or rice to soak up the flavorful sauce.
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Region: Indonesian