Prep 1 hr
Cook 1 hr
I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp.
- 2 1⁄2 cups white rice (I recommend Uncle Ben's Original Converted)
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 cups water
- 1⁄2 tablespoon salt
- 2 tablespoons extra virgin olive oil
- 2 lbs beef, cut into bite size peices
- 1 1⁄2 tablespoons ground cinnamon
- 1 large onion, minced
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 3 (16 ounce) cans vegetables (I use carrots, corn, and green beans)
- 3 potatoes, cut into bite size peices
- 1 (46 ounce) can tomato juice
- 2 loaves pita bread
- In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
- Repeat process with warm water.
- Drain completely, and add just enough HOT water to cover the rice.
- Set rice aside.
- In skillet, heat oil on high.
- Add beef and cook until browned.
- Add cinnamon and onion, saute until onions become brown and transparent.
- Add tomato and garlic, continue heating until garlic begins to cook.
- Transfer to large pot and add canned vegetables, potato, and tomato sauce.
- Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
- Reduce heat to low, set aside,.
- In large sauce pan, combine rice, water, oil and salt.
- Cook on medium for about 10 minutes, or until tender.
- Serve stew over bed of rice, enjoy with pita bread.