Fasoolya Khadra Jordanian Beef Stew Recipes

Steps:

• Lightly salt and pepper the beef then place it in a covered skillet, add water to just cover the meat.
• Bring to a boil over medium heat, lower the heat and simmer for about an hour.
• Remove the beef from the heat, reserve 1 cup of the broth, discard the rest.
• Roughly chop the tomatoes and the garlic then whirl them in a food processor with the reserved broth until you have fairly smooth sauce.
• Add the sauce, the beans, the cumin and coriander to the pot with the meat and simmer for about another hour, until the beef is tender. Adjust salt and pepper to taste.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

Steps:

• Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
• Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
• Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
• Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.