Saturday, May 7, 2011

Middle-East Style Stew/Soup Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle-East Style Stew/Soup Recipe. Enjoy soup recipes  and learn how to make Middle-East Style Stew/Soup. 

This is a hearty vegetable stew in which the beef is the flavoring rather than the main ingredient. If you like spinach and tummy warming cuisine, you'll love it!

Yield: 8 | Total Time: 1 hours, 30 minutes


1 poun dBeef; cubed
3 tblspoons Vegetable oil
1 large Onion; chopped
2 cloves Garlic; minced
1 eaRed bell pepper; diced
1 ea Green pepper; diced
2 cubes Beef bouillon
Water; as required
1 16-oz can Stewed tomatoes; with juices
1 16-oz can Corn kernels; drained
1 15-oz can Pinto beans; drained
2 10 oz package Frozen spinach; chopped
1 dash Worcestershire Sauce
Seasoning salt; to taste
to taste Black pepper
1 1/4 teaspoon Cumin


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 !

More Middle Eastern Soup Recipes: 

Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup
Harira Recipe 

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