Middle Eastern Beef Pot 2

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 800 g of beef cubes with fine sea salt and freshly ground black pepper to taste. Ensure that each piece is evenly coated with the seasoning, as this will enhance the flavor during cooking.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Allow the beef to brown deeply on all sides, turning occasionally. The beef should develop a rich, caramelized crust, which will add depth to the dish.
3. While the beef is browning, peel and slice 2 carrots into rounds and chop 1 onion into medium-sized pieces. Once the beef is browned, remove it from the pot and set aside on a plate.
4. In the same pot, add the chopped onion and carrot slices. Sauté them in the remaining oil and beef drippings over medium heat until the onions become translucent and the carrots start to soften, about 5-7 minutes. This step will help build the base of the dish's flavor.
5. Return the browned beef cubes to the pot, nestling them among the vegetables. Add 500 ml of water, ensuring the beef and vegetables are just submerged. Bring the mixture to a gentle simmer.
6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise gently for about 1.5 to 2 hours, stirring occasionally. The beef is done when it is tender enough to be easily pierced with a fork and the flavors have melded together into a rich, savory broth.
7. Taste the dish and adjust the seasoning with more salt and black pepper if necessary. Serve the Middle Eastern Beef Pot 2 hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in the meal.