This meat and bean stew in a rich tomato sauce is popular across the Middle East and is the perfect cozy meal. I prefer using beef, but you can also make this with lamb. It’s made with very simple ingredients, warm spices, and is slow cooked so the meat becomes fall-apart tender just like this:

This stew is traditionally served with vermicelli rice, which I’ve included the recipe for as well. Make sure to top with lots of cilantro too, and enjoy!

Ingredients:

Stew:

• 1 lb chuck roast, cut into large cubes
• 1 can cannellini beans, drained and rinsed
• 14 oz crushed tomatoes
• 1 large yellow onion, diced
• 4 cloves minced garlic
• 2 cups low sodium chicken broth
• 2 tbsp neutral oil

Spice Mix:

• 1 tsp coarse salt
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp allspice
• 1 tsp garlic powder
• 1/4 tsp cinnamon

Vermicelli Rice:

• 1 tsp neutral oil
• 1/2 cup broken vermicelli noodles
• 1.5 cups washed basmati rice
• 3 cups water
• 1/2 tsp salt

Directions:

1. Combine all ingredients for the spice mix in a small bowl. Add half the spice mix and 1 tbsp of neutral oil to your cubed beef and mix well.
2. Heat the remaining tablespoon of oil in a large saucepan over medium heat. Once hot, add the beef cubes about an inch apart from each other and sear in batches. Make sure not to overcrowd the pan so that the beef can sear well— this may require 2-3 batches.
3. Sear the beef for 2-3 minutes on each side, then remove from the pan and transfer to a separate bowl.
4. To the empty pan, add the chopped onions and the other half of the spice mix. Cook until the onions soften.
5. Add in the minced garlic and cook for 1-2 mins until fragrant.
6. Return the beef to the pan and add tomatoes, chicken broth, and cannellini beans.
7. Bring the mixture to a boil, then reduce to a simmer. Cover with a lid and let simmer for about 2 hours until the beef is tender. After 2 hours, remove the lid and simmer uncovered for 15-20 mins for the sauce to thicken.
8. For the rice, heat the oil in a saucepan over medium-low heat. Once hot, add the vermicelli noodles and toast for a few minutes until lightly browned.
9. Add in the washed rice and toast for 1-2 minutes. Add in the water and salt, and bring the mixture to a boil. I like to add in already boiling water to speed this process up.
10. Once the rice is boiling, reduce the heat to low and cover with a lid. Simmer for 15 mins, then remove from heat and let the rice sit off heat for 5 mins before fluffing.
11. To serve, plate the rice and stew with lots of fresh cilantro and red pepper flakes.

For a video tutorial, watch below!

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