Serves 4 Ingredients: 1 kg lean stewing beef (cubed) 1 onion (finely chopped) 2 onions (quartered) 4-5 garlic cloves (sliced) 2 medium carrots (sliced) 1 each large red and yellow capsicum (seeded, squared) 2 large red firm tomatoes (quartered) 2 tbsp pomegranate molasses 1 tbsp brown sugar 50 gm butter + 1 tbsp olive oil Salt + pepper + 7 spices + ground cinnamon + herbes de Provençe + grated nutmeg Method: Heat a large cooking pan with a lid. Add butter and oil. Stir in chopped onion until translucent. Stir in seasoning until fragrant. Add garlic. Stir for a few seconds, then add beef cubes. Stir to sear and lightly brown, on all sides. Lower heat to medium-low, cover and allow beef to release its own juices. If beef is dried out; add hot water in small amounts. Repeat process until halfway the cooking time; approximately 30 to 40 minutes after the start. Add quartered onion, capsicum, carrot, tomato and sugar. Cover back and resume cooking over medium-low heat. After the release of some vegetable waters; check if more hot water is needed to add. When beef is done; stir in molasses. Remove away from heat. Allow to rest for a few minutes. Serve with fluffed white rice, or, crusted bread and a green salad.
