Middle Eastern Beef Stew
Tender beef simmered with warm spices, chickpeas, and tomatoes into a deeply savory stew. Finished with fresh herbs and a squeeze of lemon for bright contrast.
- Total time
- 60 min
- Servings
- 4
- Calories
- 455
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season generously with salt and pepper.
Step 2
Heat 2 tbsp olive oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 3
Working in two batches, sear beef 3–4 minutes per batch without stirring until deeply browned.
Step 4
Remove beef to a plate. Add onion to the pot and cook 4 minutes until golden and softened.
Step 5
Add garlic and cook 30 seconds until fragrant.
Step 6
Stir in cumin and cinnamon, cooking 30 seconds until bloomed.
Step 7
Add tomatoes (with juice), broth, chickpeas, and beef. Stir and bring to a simmer.
Step 8
Cover and simmer over medium-low for 35–40 minutes until beef is very tender.
Step 9
Stir in lemon juice and most of the parsley. Taste and adjust salt and pepper.
Step 10
Ladle into bowls and finish with remaining fresh herbs.
Tools you’ll need
- large heavy pot (5-quart or larger)
- chef's knife and cutting board
- wooden spoon
- paper towels
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