Hicham's Fabulous Beef
photo by Tinkerbell
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 3⁄4 lb beef stew meat, cut into bite size
- 2 tablespoons olive oil
- 1⁄4 onion, grated
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup water
- 1⁄2 teaspoon paprika
- 1 small beef bouillon
- 1 small tomatoes, diced very small
- 1⁄4 - 1⁄2 cup water
directions
- Heat the oil in a skillet then add the beef, onion, parsley, 1/2 tsp paprika, ginger, salt, & pepper. Saute over medium heat for 10 minutes.
- Stir in 1/2 cup of water, 1/2 tsp paprika, & bouillon. Cover with a lid & simmer for additional 10 minutes. Stir occasionally.
- Uncover, add the last of the water & diced tomato. Recover & continue to simmer for 15 minutes, stirring occasionally.
- Serve over couscous or by itself with bread.
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Reviews
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Fantastic!!! I've made this several times so far, using both fresh tomato & canned diced tomatoes. The fresh tomatoes are definitely better! I usually leave out the ginger because my husband isn't a fan of ginger (though I definitely am!). Also, instead of beef bullion & water, I usually use beef broth. Definitely a staple in my home! thanks so much for sharing!
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We had this for dinner last night. It was delicious. I did have to make a few changes; I got home to find myself w/o dry parsley flakes and no tomatoes in sight. Instead of parsley, I used Savory and instead of tomato, I used tomato paste; as Marich suggested. The meat was sooooo tender; I did let the beef simmer for about 35 to 40 minutes, the end result was well worth it. My husband had seconds and that is a HUGE compliment in it's self. I served with white rice. Thank you posting. I will be adding to my dinner rotation.
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No wonder you stole your DH's! This recipe lives up to it's name. And it's so quick & easy! I totally wasn't sure about my chuck roast, cut into stew meat, cooking in such a short amount of time but it was tender & delicious! Mostly made as directed except I used fresh ginger (grated like the onion), fresh parsley & I forgot the tomato at the store so I used a 15 oz can of petite diced tomatoes (including their liquid, so I used the 1/4 cup of water option for the last simmer). I served this recipe over tiny flower shaped pasta, which was the closest I could get to couscous. Thanks for sharing Hicham's creation, Nasseh! Made & enjoyed for Photo tag.
Tweaks
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We had this for dinner last night. It was delicious. I did have to make a few changes; I got home to find myself w/o dry parsley flakes and no tomatoes in sight. Instead of parsley, I used Savory and instead of tomato, I used tomato paste; as Marich suggested. The meat was sooooo tender; I did let the beef simmer for about 35 to 40 minutes, the end result was well worth it. My husband had seconds and that is a HUGE compliment in it's self. I served with white rice. Thank you posting. I will be adding to my dinner rotation.
RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.