Fasolia bi Lahme


1 lb. stew beef
2 cans white beans, drained
1/4 c. olive oil
4 medium onions, sliced
6 cloves garlic, minced
1/2 tsp. ginger paste
1 handful cilantro, chopped
3 oz. tomato paste
4 c. beef broth
1 tsp. baharat
1 tsp. lemon juice

    Heat the oil in a medium skillet. Season the beef with salt and add a quarter of the beef to a pan. Sear on both sides and remove from the pan. Continue cooking, in batches, until all the beef is browned. Once all the beef in browned and removed add the onions to the pan, adding more olive oil as needed. 

    Continue cooking the onions over medium heat for about 20 minutes. You want to caramelize the onions. Cook low and slow for about 15-20 minutes or until golden and they have shrunk at to at least half their original size. 

    Add the minced garlic and cilantro and cook for an additional 20 second or until the garlic is fragrant. Add the tomatoes paste and cook, stirring constantly, for 5 minutes. Add the ginger paste, baharat, and beef broth. Bring to a boil and add the beef back to the pan. 

    Simmer for 45 minutes or until the meat is tender. Make sure and stir the stew frequently or it can stick and burn.  Add the cans of drained beans and simmer for an additional 20 minutes, stirring frequently again. Remove from the heat, add the lemon juice, and check for salt. 

    Serve with rice and fresh cilantro on top. 


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