A classic: Beef stew 𓐐𓎩 ‧₊˚ ⋅ but with a few Middle Eastern flavors thrown into the mix – perfect hearty meal for any weeknight or weekend dinner.

Today, Were making Beef Stew with Warm Levantine Spices. The base of this recipe is still very much classic and straight to the point, but we’re adding a few of my favorites: pomegranate molasses, lemon juice, cumin, allspice, white pepper, and cinnamon ᝰ.ᐟ Serve it over rice or mashed potatoes—or ditch both and simply enjoy it with sliced sourdough. :,)

Few tips:

• Pat the beef completely dry before you start. If there’s moisture on the surface, it’ll steam instead of sear, which means you won’t be able to develop a beautiful crust.
• Give each piece of beef enough space in the pan. If you crowd it, the beef will release steam, and you’ll miss out on a nice crust. A good sear = better flavor.
• When you drop the beef cubes in the pan, don’t move them around right away. Let them sit for a minute or two so they can develop a golden crust before flipping. They need to keep direct contact with the hot surface for at least 1-2 minutes before you flip them or move them around.
• Make sure your vegetables are cut to roughly the same size so they cook evenly. If the pieces are too different in size, some will be overcooked while others stay underdone.
• When you add the broth, lemon juice, Worcestershire sauce, and pomegranate molasses, use a wooden spoon to scrape up every bit of fond (the browned bits) from the bottom of the pot. That’s where a lot of your flavor is hiding, so don’t let it go to waste. I promise it’s not burned – that’s where your flavor is!!
• Let the stew simmer gently instead of boiling. High heat will toughen the beef, while a low, slow simmer will make it tender and juicy.
• Taste the stew as it cooks. After the first 30 minutes, see if it needs more salt or pepper, but be careful not to over-season too soon. The flavors will develop and deepen as it simmers.
• Add the potatoes and carrots during the last 30 minutes. If you throw them in too early, they’ll get mushy. Adding them towards the end keeps them tender but still holds their shape.

Here’s a video to guide you along the process:

Process:

Beef Stew with Warm Levantine Spices

A classic beef stew, but with a few Middle Eastern flavors thrown into the mix – perfect hearty meal for any weeknight or weekend dinner.

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Prep Time 30 mins

Cook Time 2 hrs 45 mins

Total Time 3 hrs 15 mins

Course Dinner

Cuisine American, Middle Eastern

Servings 8 people

Ingredients

  

Beef✮⋆˙

• 3 lbs beef chuck cut into 1.5-inch cubes
• 2 tsp kosher salt
• 1 tsp black pepper
• 30 grams all-purpose flour 1/4 cup
• 2 tbsp olive oil

Stew✮⋆˙

• 2 tbsp olive oil
• 3 tbsp salted butter
• 1 medium red onion minced
• 6-8 cloves garlic minced
• 2 tsp onion powder
• 1 tsp paprika
• 2 1/2 tsp garlic powder
• 2 tsp cumin
• 2 tsp all-spice
• 1/2 tsp cinnamon
• 1/2 tsp fine sea salt
• 2 tsp black pepper
• 1 tsp white pepper
• a few fresh sage leaves optional
• 2 large stalks celery sliced
• 1 red bell pepper diced
• 2 tsp tomato paste
• 4 cups beef broth
• juice of 1 small lemon
• 1 tbsp Worcestershire sauce
• 1 tbsp pomegranate molasses
• 2 sprigs fresh thyme
• 2 cinnamon sticks
• 2 bay leaves

Last 30 minutes✮⋆˙

• 3 large carrots peeled, and cut into chunks
• 1 lb baby red potatoes cut into roughly 1.5 inch pieces
• 2 tbsp fresh parsley chopped

Instructions

 

First things first✮⋆˙

• Take your beef out about 30 minutes to an hour before starting your stew. Letting it come to room temp helps you get a nice, even sear and keeps the meat tender. Putting cold beef straight into a hot Dutch oven can lead to uneven cooking, so giving it a bit of time to warm up will make all the difference.
• This is also the time I use for "mise en place." I cut and prep all my ingredients, making the cooking process much smoother and more enjoyable. When it’s time to add an ingredient to your stew, everything is already minced, chopped, and prepared, so you can just focus on cooking.
• Remember to place your cut-up potatoes in ice water until you need them; otherwise, they’ll start to brown.

Season and sear beef✮⋆˙

• Pat the beef cubes dry with paper towels—this helps them brown better. Season with salt and pepper, then give them a light dusting of flour. Shake off any extra, but make sure they have a nice, even coating.
• Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until each piece has a gorgeous golden crust. Don’t overcrowd the pot; it’s worth the patience. Once done, set them aside on a plate.

Begin on the base of your stew✮⋆˙

• Add the rest of the olive oil and butter to the pot. Toss in the onion and cook until softened (about 5 minutes) over medium heat. Add the minced garlic, garlic powder, onion powder, salt, black pepper, white pepper, paprika, cumin, allspice, and cinnamon. If using, add the sage leaves here. Let everything get fragrant and toasty, about 1 minute.
• Next, add the celery and red bell pepper. Stir occasionally, letting the veggies soak up all those tasty brown bits at the bottom, about 3-5 minutes.
• Mix in the tomato paste, making sure everything’s well-coated. Let it cook for 3 minutes on medium heat to reduce a bit of the acidity. Then, pour in the beef broth, lemon juice, Worcestershire sauce, and pomegranate molasses. Use a wooden spoon to scrape up any leftover bits at the bottom of the pot.
• Add the seared beef back into the pot. Toss in the thyme, cinnamon sticks, and bay leaves (you can tie them together with twine so they’re easy to fish out later). Bring everything to a gentle boil, then lower the heat to a simmer. Cover and let it cook for 2 hours, stirring occasionally.

Last 30 minutes✮⋆˙

• After 2 hours, take the lid off, add the potatoes and carrots, and let it simmer uncovered for another 20-30 minutes until the stew thickens slightly and the potatoes and carrots are tender.
• Taste and adjust the seasoning if needed, and remember to remove the bay leaves and thyme sprigs.
• Garnish with a sprinkle of fresh parsley, and serve with warm, crusty bread, sourdough, or over rice or mashed potatoes.

Keyword beef, dinner idea, dinner recipe, stew