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Lebanese Beef Stew

Lebanese beef stew simmers beef chuck with tomatoes, warm allspice and cinnamon until fork-tender. Carrots and Yukon Gold potatoes finish in the rich broth for a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 4 cloves garlic minced
  • 1 tsp ground allspice
  • 0.5 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • 3 carrots medium, cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with the salt and pepper.
  3. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic, allspice, and cinnamon and cook for 30 seconds.
  6. Add the tomato paste and cook for 1 minute.
  7. Stir in the diced tomatoes, beef broth, and bay leaf, scraping up any browned bits from the pot.
  8. Return the beef and any accumulated juices, bring to a simmer, then cover and cook over low heat for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  9. Stir in the carrots and potatoes, cover, and simmer over low heat for 25 to 35 minutes, until the vegetables are tender and the beef is fork-tender.
  10. Remove the bay leaf and stir in the parsley before serving.

Notes

For deeper flavor, brown the beef well in batches without crowding the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months.