Yemeni-style Spiced Beef Stew

Ingredients

In this Yemeni adaptation of the French Gardiane de boeuf, we incorporate traditional Yemeni spices and ingredients to infuse the dish with the distinct flavors of Yemeni cuisine. The original French dish typically uses red wine as a base, while our Yemeni-style version replaces it with a flavorful broth infused with hawaij spice blend, fenugreek, and tamarind. Additionally, we incorporate Yemeni cooking techniques and serve the stew with Yemeni flatbread or rice. We alse have the original recipe for Gardiane de boeuf, so you can check it out.

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons hawaij spice blend 2 teaspoons hawaij spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon fenugreek leaves 1 teaspoon fenugreek leaves
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the hawaij spice blend, ground cumin, ground coriander, ground turmeric, black pepper, and fenugreek leaves. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the tomato paste and tamarind paste to the pot, and stir well to combine with the spices and meat.
5. 5.
   Pour in the beef broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Yemeni-style Spiced Beef Stew hot, garnished with fresh cilantro. Accompany with Yemeni flatbread or rice.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lemon juice for a tangy flavor.
• Hawaij spice blend — You can make your own hawaij spice blend by combining equal parts ground cumin, ground coriander, ground turmeric, and black pepper.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the hawaij spice blend and garlic for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Adjust the spiciness of the stew by adding more or less black pepper according to your taste preference.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Yemeni-style Spiced Beef Stew is best served hot. Accompany it with Yemeni flatbread or rice to soak up the flavorful broth. Serve with a side of fresh salad or pickles for a refreshing contrast.

Presentation advice

Present the Yemeni-style Spiced Beef Stew in a deep bowl, allowing the rich broth and tender beef to take center stage. Garnish with a sprinkle of fresh cilantro for a pop of color and freshness.