Ingredients: 1 kg baby beef sirloin steak cubes (pat dry with paper towels) 500 gm baby onions (peeled, stem tip intact) 500 gm carrots (peeled, diagonally cut) 500 gm potatoes (peeled, cubed) 1 tbsp minced garlic 2 tbsp parsley leaves 2 chicken bouillon cubes Salt (to taste) + pepper + herbes de Provençe + ground cinnamon + grated nutmeg 1 tbsp oil + 1 tbsp ghee or butter
Method: Heat a large cooking pot on high. Add oil and ghee. Stir in beef cubes; in batches; over medium heat. When changed colour; remove on to a plate aside and cover. Stir in onion until translucent. Add garlic. Stir until aromatic. Do not brown. Season generously and bring back beef to pot. Cover over low heat; allowing beef to release its own waters. Check occasionally if dry. Add carrot and potato. Stir to combine. If needed; add hot water. Add bouillon cubes. Repeat adding water when necessary; until beef is done. Allow to rest; covered, for a few minutes, then transfer to a serving dish. Sprinkle parsley on top of dish. Serve with fluffed rice aside.
*A version of this article appears in print in the 9 July, 2020 edition of Al-Ahram Weekly