Iranian Sumac Beef Stew

     It's time for this months Improv Cooking Challenge!! I was super excited this month that the ingredients this month are some of my favorites. This month we are combining Sumac and Yogurt! And with my love of middle eastern food those are a combination I cook with regularly. Sumac is a lovely, vibrant, spice that is a bit like lemons or cranberries. It's a little tart but not really sour. Todays' recipe comes by way of Rozina's Persian Kitchen and is Sumac Beef Stew with Sumac. Top with a nice yogurt sauce and you have the Improv ingredients needed. 

     It's really easy to order on Amazon. But if you are up for a little more adventure you can also forage your own. Collect the berries and dry them out. then grind, sift, and grind again. It's really fun to make your own. For the complete directions check my post here. 

     Sumac has a lot of delicious applications. One of my favorites is the warming Palestinian dish Musakhan. Lots of caramelized onions and sumac with roast chicken on flatbread. It also makes a delicious drink, similar to lemonade. And last but not least a delicious macerated red onion and sumac salad that traditionally goes on shawarma. 

Improv Cooking Challenge: June 2021

Sumac and Yogurt

• Iranian Beef Stew with Yogurt Sauce by Pandemonium Noshery
• Mediterranean Chicken Gyro by Cookaholic Wife
• Mussakhan (Roast Chicken With Sumac and Red Onions) by Making Miracles
• Persian Kebab Kubideh by Palatable Pastime
• Curried Eggplant and Chickpea Fatteh by Magical Ingredients
• A Healthy Salad with Sumac Yogurt Dressing by Sneha's Recipe
• Garlic and Herb Marinated Chicken Thighs by A Day in the Life on the Farm

Sumac Beef Stew Recipe

1/4 c. olive oil

4 large onions, chopped

2 lb. stew beef

1/4 c. sumac

1 large potato, peeled and sliced thin

1 clove garlic, minced

1/2 tsp. cinnamon

1/4 tsp. turmeric paste

dash allspice

2 beef bouillon cubes

3 c. water

Cooked rice to serve

Tzatziki Sauce to serve

Heat 2 tablespoons of olive oil in a skillet. Season the beef with salt and pepper. Sear the meat in batches. Add only enough to cover a little over half of the surface of the pan at a time. Sear on two sides and remove. Continue until all of the meat is cooked. Remove from the pan and keep warm. 

Add the remaining oil to the pan and add the onions. Turn the heat to medium and cook until starting to turn brown. This will take about 20 minutes and the onions will shrink by at least half. Add the cinnamon, allspice, garlic, and turmeric to the pan. Cook for and additional 5 minutes. 

Add the meat back to the pan and add the beef bouillon and water to the pan. Cover and simmer for an hour to an hour and a half or until the meat is tender. 

Once the meat is tender bring to a boil and add the potatoes and sumac. Simmer for 15 minutes or until the potatoes are tender. 

Serve with rice.