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Lebanese Beef Stew

Lebanese beef stew simmers beef chuck with tomatoes, warm allspice, and cinnamon until nearly fork-tender, then finishes with carrots, potatoes, and peas. The result is a hearty, brothy stew with tender beef and soft vegetables.
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Prep Time 20 minutes
Cook Time 2 hours 7 minutes
Total Time 2 hours 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 lb beef chuck trimmed and cut into 1-inch cubes
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp ground allspice
  • 0.25 tsp ground cinnamon
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups low-sodium beef broth
  • 3 carrots medium, peeled and cut into 1/2-inch-thick pieces
  • 1 lb Yukon Gold potatoes cut into 1-inch cubes
  • 1 cup peas frozen

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 on all sides, about 8 to 10 minutes total; transfer to a plate.
  4. Add the onion to the pot and cook, stirring, until softened, about 5 minutes.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the tomato paste, allspice, and cinnamon and cook for 1 minute.
  7. Add the diced tomatoes and beef broth, scraping up any browned bits.
  8. Return the beef and its juices to the pot.
  9. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/4 to 1 1/2 hours, until the beef is nearly fork-tender; if needed, continue simmering in 15-minute increments.
  10. Stir in the carrots and potatoes.
  11. Cover and simmer for 20 to 25 minutes, until the vegetables are tender.
  12. Stir in the frozen peas and simmer uncovered for 5 to 7 minutes, until hot.

Notes

For the best texture, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lower-carb variation, replace the potatoes with extra carrots.