Middle Eastern Beef Pot 3

Ingredients

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

Method

1. Begin by seasoning 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated, as this will enhance the flavor during cooking.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides until each piece has a deep, rich color, which will take about 5-7 minutes per batch. This step is crucial for developing the dish's depth of flavor.
3. While the beef is browning, peel and slice 2 carrots into rounds and finely chop 1 onion. Once all the beef is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, using the residual oil and beef drippings to sauté the onion until it becomes translucent and fragrant, about 3-4 minutes.
4. Add the sliced carrots to the pot with the onions, stirring occasionally until the carrots begin to soften slightly, about 5 minutes. This will allow the vegetables to absorb the flavors from the pot.
5. Return the browned beef cubes to the pot, integrating them with the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are just covered. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and allow it to braise slowly.
6. Cook the beef and vegetables until the beef is tender and can be easily pierced with a fork, which will take approximately 1.5 to 2 hours. The sauce should have thickened slightly, and the aroma should be rich and inviting.
7. Taste the dish and adjust the seasoning with additional salt and black pepper if necessary. Serve the Middle Eastern Beef Pot 3 hot, accompanied by rice, bread, or a fresh salad, encouraging everyone at the table to share and enjoy.