Hawaij Beef Stew
A flavourful beef stew enhanced with warm and vibrant hawaij - Yemeni spice blend of ground cardamom, coriander, cumin, black peppercorns and turmeric.
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.