Fasoolya Khadra
Finished. Delicious- especially when served with plain yogurt!
For this dish, we used canned tomatoes instead of fresh, as the recipe said we could, and thought the recipe turned out perfectly. We also used a very inexpensive cut of beef, cubed chuck...
Aggressively seasoned meat, ready for the pot.
We added 1 1/2 c. water, just enough to come about halfway up the sides, and cooked it over medium heat, covered, for 10-12 minutes, or until the beef was browned.
While the beef was cooking, Amanda outsourced the job of trimming (more) green beans.
We used fairly hearty green beans- they weren't perfect looking, but they tasted great. It turned out well though, as these heftier beans held their own after cooking for a couple of hours.
Merrill measures out the coriander to be crushed. It turns out that dried spices retain their measurement after grinding or crushing, so no need to measure twice!
This smelled great. As did the cumin, which we also mortar and pestled.
Cutting the green beans in half yields an appropriate length.
After the meat was browned, we removed 1 cup of water for the broth.
We pureed the beef water, 1/2 a 28oz can of whole tomatoes, with the appropriate juice, and the crushed garlic together. This will become the delicious gravy.
We seasoned with all 2T of both spices, and found it was just the right amount.
As the dish cooked, we found it dried out more than we wanted, so twice uring cooking, we added about 1 1/2 cups of water to the dish, recovered, and continued to cook. The kitchen smelled...
Amanda tests a piece of beef. We found that it required about 1 hour and 45 minutes of cooking, rather than the hour the recipe called for. This was probably a result of the size of our cubes...
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Author Notes: This is a Jordanian recipe - one of my favorites. It's meant to be eaten over rice, which generally means white rice. Many people (including me) put plain whole-milk yogurt on the side. Amazing. - Susan
Food52 Review: We were a bit skeptical of this traditional Jordanian dish - especially for summer - but boy were we wrong. This is one of those recipes, like pot au feu, that seem to defy the laws of cooking by coaxing an intensely flavorful sauce from water rather than broth or wine. Here, beef and beans soften into lushness, enveloped by a silky gravy of tomatoes, garlic, coriander and cumin. We used cheap stew meat, which still required almost two hours of cooking, and sturdier-than-average green beans, which held up nicely even after nearly double the recommended cooking time. We followed Susan's advice and ate the stew with a dollop of yogurt on the side, and we encourage you to as well. - A&M - A&M
Serves 6-8
- 1 pound stew beef
- 1 pound green beans
- 1 pound tomatoes - can be in a can
- 2 cloves of garlic
- salt
- pepper
- coriander
- cumin
- Rub the beef with salt and pepper, place in a covered skillet, and cover with water. Stew it until it is brown.
- Remove the ends from the green beans. Cut them into 1 1/2 inch pieces.
- When the beef is finished, remove one cup of the broth and reserve it. Put the green beans in alongside it, and stew them until they are cooked to your taste.
- Chop tomatoes and food-process with the beef broth and crushed garlic until smooth. Add this mixture to the green beans and beef. Salt and pepper generously, and add about 2 teaspoons each of cumin and coriander. Let it simmer for about an hour. For the most delicious flavor, let it sit on the stove for a while after that hour and reheat later.
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8 months ago Gibson2011
Pretty good. Reminds me of a recipe for Swiss Steak that my mom used to make. I too had to cook the beef for closer to two hours to get it tender.
11 months ago Suzieque
This recipe turned out great. I did leave the top on during the browning phase and when cooking the green beans, but left it off after adding the tomato puree. I did not used canned tomatoes and used a blender instead of a food processor to mostly liquefy it.
I never knew that you could brown meat in water until this recipe came along. So, I definitely learned something new.
about 1 year ago FriendlyFoodie
I made this over the weekend and it was good, but I would not say great. I toasted and ground my corriander and cumin seeds, but it seemed like it still needed something more, perhaps some form of acid to punch it up a bit. There was definitely more flavor on day 2 and the green beans held up nicely even with the long cooking time.
about 1 year ago xsus1234
This tasted delicious. But it was still quite watery? I used canned tomatoes but removed them from the juice before weighing. I did leave the top on through-out the cooking process. Should I have used fresh tomatoes or left the cover off during the cooking process?
Thanks so much
about 1 year ago Truly Scrumptious
Maybe to avoid having too much liquid: before step three. separate meat from all liquid, not just one cup as recipe says, maybe strain liquid or... not,chefs perogative, reserve the one cup aside as recipe request in step three, then take the remaining strained liquid and reduce it down on the stove to concentrate the flavor. Then proceed to step three. adding desired amount of liquid "broth" to green beans and stew meat. etc.
almost 2 years ago lapadia
Love the ingredients used in this recipe, and a very appetizing photo!
over 2 years ago ThinkingChair
We made this right after Christmas when we wanted something completely different from all that blandness. It was easy and delicious. I did increase the spices a bit since I had quite a bit of liquid. Both myself and my 11 year old son loved it! Thanks!
over 2 years ago Tony S
So simple but so good! Very similiar to a Lebanese recipe called Lubee Ah Laham. Just replace the beef with lamb and the coriander and cumin with cinnamon and perhaps a pinch of allspice.
almost 3 years ago J-Dizzle
This is a great recipe....love it! have also made it with lamb...yummmm! Thanks!!