This hearty beef stew is inspired by two Yemeni classics: fragrant spice blend Hawaij and punchy and zesty Zhoug sauce.
When I turn to international cuisines, more often than not I look for ways to incorporate local ingredients into my daily cooking. I see it as an easy way to explore worldly flavours, and this is exactly what’s happened here. This recipe has no claims of being a traditional Yemeni dish. Rather, I think of it as borrowing an outfit to dress a usual beef stew into something completely different. You can then go further and add an accessory: for example, try serving it with another local classic, zhoug – a pungent condiment made with fresh herbs, chilies and ground spice.
The Flavour Affair:
Beef + Tomatoes + Garlic + Ginger + Hawaij + Zhoug
Succulent chunks of beef are braised in a rich tomato sauce infused with invigorating aromas of hawaij. Spicy and vibrant zhoug accentuates the Yemeni character and adds a bright kick.
Beef: this recipe is for slow cooking, so choose a cut which has some fat it in – for example, brisket. The fat will dissolve in the process, making the meat super tender and enriching the sauce. Keep the chunks fairly large to prevent them from drying.
Tomatoes: keep it simple and use a pack of chopped tomatoes. They normally have quite an intense, rather tart flavour which helps to balance the warm and floral elements of hawaij.
Garlic: as with many stews, the role of garlic is to add depth to the sauce with its pungent flavour and a distinctive aroma.
Ginger: another highly aromatic ingredient, ginger pairs very well with green cardamom – the star of hawaij. Both share a fresh, penetrating quality, and adding ginger helps sealing it in.
Hawaij: an incredibly fragrant blend of cardamom, coriander, cumin, turmeric and black peppercorns.
This combination creates a warm, slightly pungent mix with prominent floral and citrusy notes and earthy undertones. Together with other ingredients it provides a rich and flavourful base for stewing chunks of beef to a tender perfection.
Zhoug: zhoug is Yemen’s answer to chimichurri, gremolata, persillade etc. It consists of fresh coriander and parsley, chilies, garlic, lemon, cumin and cardamom.
Because it shares a number of ingredients with both stew base and hawaij, zhoug works really well in this recipe. And a noticeable kick from green chilies adds the element of heat, making the overall flavour more robust and rounded.
Preparation tips for Beef Stew with Hawaij and Zhoug:
- As a first step, brown the chunks of beef in a little cooking oil. Searing the meat helps prevent its juices from escaping and gives it an attractive colour.
- Use chicken stock to deglaze the casserole. Deglazing means pouring liquid into the hot pot after the main ingredient, usually meat or chicken, is removed. It allows to scrape the flavourful brown bits (fond) off the sides of the dish and incorporate them into the sauce.
- While you can use prepacked ground spices for hawaij, please consider making it from scratch. Yes, you will need a spice grinder but trust me, it is an investment worth making! The aromas of freshly ground spice are so soothing and therapeutic that I bet you will use the grinder way more than you think. Whole cumin, coriander, black pepper and cardamom are easy to use in a variety of recipes so a jar will go a long way. Check my homemade Hawaij recipe here and give it a go!
- Although zhoug is indeed a nice finishing touch, you don’t need it in the stew. If you decide to pass on zhoug, perhaps add a green chili and a handful of coriander leaves to the sauce and finish it off with a drizzle of lemon juice. It will round the flavours up nicely with some heat, freshness and a tang. But before you opt out, check my easy Zhoug recipe just in case 😉
- Serve the stew over white rice or pop in some baby potatoes for the last 25-30 minutes of cooking.
***
Hawaij Beef Stew
Equipment
- 1 large iron cast skillet
Ingredients
- 1-1.2 kg stewing beef see notes
- 2 tbsp olive oil
- 150 ml chicken stock
- 3 cm piece of ginger peeled
- 4-6 garlic cloves crushed
- 1 tbsp hawaij spice mix see notes
- 1 tsp salt
- 500 ml crushed tomatoes
- 800g baby potatoes
- A handful of fresh coriander
- Optional:
- 1 small green chili
- A drizzle of lemon
OR
- 2 tbsp zhoug sauce
Instructions
- Cut the meat into large chunks.
- Heat 2 tbsp of cooking oil in a large iron cast skillet.
- Brown the chunks of meat on each side. Do it in batches to not overcrowd the skillet. Transfer to a plate.
- Deglaze the skillet with chicken stock. Scrape the brown bits off the sides and stir them in. Simmer to reduce.
- Add the ginger, garlic and chili pepper (if using) and cook for 2 minutes until aromatic.
- Add the crushed or chopped tomatoes and stir in 1 tbsp of hawaij blend and 1 tsp of salt.
- Return the chunks of meat to the skillet with the sauce. Cover and send into the oven at 170C for 2.5 hours.
- Check the stew every 40-45 minutes. If the liquid boils out, add a little hot water.
- Continue braising until the meat is almost falling apart. Add the potatoes and send back to the oven.
- Cook for another 25-30 minutes until the potatoes are ready.
- To serve, top with some zhoug sauce or drizzle over 2 tsp of lemon juice and garnish with fresh coriander leaves.
Notes
- You can also cook the stew on the stove top over minimal heat.
- The stew can last in the fridge for up to 3 days. It can also be frozen for up to four weeks.
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