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Lebanese Beef Pot

Serves 4 to 6 Entree meat

Lebanese Beef Pot

Lebanese Beef Pot is a beloved staple on home tables across Lebanon, a dish that speaks of everyday comfort and timeless tradition. It's typically prepared for family meals, where the ingredients are thoughtfully chosen and the seasoning is done by instinct, not by measure. This version captures that essence, sticking closely to the way it's crafted in Lebanese households, where the art of cooking is passed down through generations.

When done right, the beef is tender, marrying beautifully with the sweetness of carrots and the subtle warmth of black pepper. The broth is rich yet straightforward, a reflection of the generosity with which the ingredients are used. It's a dish meant to be shared, echoing the communal spirit of Lebanese dining, where the table is always set for more.

Ingredients

  • 800 gbeef cubes
  • 2carrots
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning 800 g of beef cubes with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by tossing them gently with your hands. This step enhances the flavor of the beef and prepares it for browning.
  2. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil, enough to coat the bottom. Once the oil is shimmering, add the seasoned beef cubes in a single layer, being careful not to overcrowd the pot. Brown the beef on all sides until each piece has a deep, rich color, which should take about 3-4 minutes per side. This caramelization adds depth to the final dish.
  3. While the beef is browning, peel and slice 2 carrots into thick rounds. Once the beef is browned, add the carrots to the pot, stirring them around to coat in the flavorful oil and beef drippings. This will allow the carrots to begin softening and absorbing the beef's flavor.
  4. Pour 500 ml of water into the pot, ensuring the beef and carrots are mostly submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a lid, leaving a small gap for steam to escape, and let it braise. The beef is ready when it is tender and easily pierced with a fork, and the carrots are soft, which should take about 1.5 to 2 hours.
  5. Once the beef is tender, taste the broth and adjust the seasoning with more salt and black pepper if necessary. The broth should be rich and savory, complementing the tender beef and sweet carrots. Serve the Lebanese Beef Pot hot, accompanied by rice, bread, or a fresh salad for a complete meal.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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