Description
This traditional Egyptian beef goulash is a hearty, slow-simmered stew featuring tender beef chuck cooked with a fragrant blend of spices, tomatoes, and bell peppers. Perfect for a cozy dinner, this dish boasts rich flavors from cumin, coriander, paprika, and cinnamon, garnished with fresh herbs to enhance the savory experience.
Ingredients
Scale
Beef and Vegetables
- 1 kg (2.2 lbs) beef chuck, cut into 1-inch cubes
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 4 medium tomatoes, chopped
- 2 bell peppers (red or green), diced
Spices and Liquids
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 500 ml (2 cups) beef broth or water
- Fresh herbs such as parsley or cilantro, for garnish
Instructions
- Prepare Ingredients: Chop the onions, garlic, tomatoes, and bell peppers, and cut the beef chuck into 1-inch cubes to have all ingredients ready for cooking.
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Brown the beef cubes in batches for 5-7 minutes until nicely seared, then remove them from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, sauté the chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute to release their aroma.
- Cook Vegetables and Toast Spices: Add the chopped tomatoes and diced bell peppers to the pot, cooking for about 5 minutes until softened. Stir in the ground cumin, coriander, paprika, and cinnamon, toasting the spices for 1-2 minutes for enhanced flavor.
- Simmer Beef Stew: Return the browned beef cubes to the pot, pour in the beef broth or water, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld.
- Finish and Serve: Check seasoning and adjust if necessary. If the sauce is too thin, cook uncovered for a few more minutes to thicken. Serve the stew hot, garnished with fresh parsley or cilantro for a burst of fresh flavor.
Notes
- Browning the beef in batches prevents overcrowding and ensures proper caramelization.
- You can substitute beef broth with water for a lighter stew.
- For a spicier version, add a pinch of chili flakes or fresh chopped chili peppers during the cooking process.
- The stew tastes even better the next day as the flavors develop more fully.
- Serve with crusty bread, rice, or couscous to soak up the delicious sauce.
