Fa Sool Ya Lb Zeyt (Arabian Beef & Bean Stew)
Recipe: #18841
May 05, 2015
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Beans, Beef, Roast Beef, Beef Chuck, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, White Beans, Kosher Meat more
"Adapted from The Complete Round the World Meat Cookbook."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (502.2 g)
- Calories 891.2
- Total Fat - 55.8 g
- Saturated Fat - 20.4 g
- Cholesterol - 226.7 mg
- Sodium - 1385.9 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 2 g
- Sugars - 3.3 g
- Protein - 62.1 g
- Calcium - 66.5 mg
- Iron - 6.7 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place beans in a large pot.
Step 2
Cover with water.
Step 3
Bring water to a boil, turn off heat, and let stand 1 hour.
Step 4
Drain.
Step 5
Cover beans with fresh water.
Step 6
Bring to a boil, reduce heat to low, and cook for 1 hour.
Step 7
Drain.
Step 8
Heat oil in a large pot.
Step 9
Brown beef and onions.
Step 10
Add beans, salt, pepper, cinnamon, bay leaf and 1 cup of broth.
Step 11
Cover and cook over low heat 1 1/2 hours.
Step 12
Stir in rice, tomatoes and remaining broth.
Step 13
Cook 25 minutes longer, or until meat and beans are tender.
Step 14
Remove bay leaf before serving.
Tips & Variations
No special items needed.
Related
