Ingredients
- 3 tablespoons olive oil
- 2 pounds stewing beef (cut into 3/4-inch pieces)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large yellow onion (diced)
- 4 garlic cloves, minced
- 1 cup red wine
- 4 cups beef stock (or broth)
- 1 can (28 ounce) crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1 cup garbanzo beans (chickpeas, canned, drained and rinsed)
- 1 can (15 ounce) cannellini beans (drained and rinsed)
- 1/2 cup raisins (golden, I'm using brown)
- 1/3 cup black olives (pitted and sliced kalamata, I'm using plain black olives)
- 3 cups rice (cooked)
How to Make
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Step 1: In a large Dutch oven, add the beef to the hot oil, season with some salt and pepper and cook until browned on all sides.
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Step 2: Add the onions, cook, stirring occasionally until soft, about 5 minutes.
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Step 3: Add in the garlic and cook for 30 seconds more. Add tomato paste and spice.
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Step 4: Add the wine to the pot and cook until slightly reduced, scraping up any browned bits in the pot.
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Step 5: Add the stock or broth, tomatoes, soy sauce, sugar, bay leaves and the beef; bring to a boil, cover with a lid.
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Step 6: Add raisins occasionally stirring, until the beef is fork-tender (1 hour).
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Step 7: Stir in the chickpeas, beans and olives, cook, reduce the heat to low and cook about 1/2 hour more.
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Step 8: Serve over rice
We hope you enjoy this recipe!
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