Fa-Sool-Ya Ib Zeyt (Arabian Beef and Bean Stew) |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Adapted from The Complete Round the World Meat Cookbook. Ingredients:
1 cup dried white bean |
water |
3 lbs boneless beef roast, trimmed and cut into 2-inch cubes |
1 1/2 cups chopped onions |
3 tablespoons vegetable oil |
2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon cinnamon |
1 bay leaf |
4 cups hot beef broth, divided |
3/4 cup raw rice |
1 1/2 cups peeled diced tomatoes |
Directions:
1. Place beans in a large pot.
2. Cover with water.
3. Bring water to a boil, turn off heat, and let stand 1 hour.
4. Drain.
5. Cover beans with fresh water.
6. Bring to a boil, reduce heat to low, and cook for 1 hour.
7. Drain.
8. Heat oil in a large pot.
9. Brown beef and onions.
10. Add beans, salt, pepper, cinnamon, bay leaf and 1 cup of broth.
11. Cover and cook over low heat 1 1/2 hours.
12. Stir in rice, tomatoes and remaining broth.
13. Cook 25 minutes longer, or until meat and beans are tender.
14. Remove bay leaf before serving.
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