Arabian Beef & Bean Stew (Fa-Sool-Ya Ib Zeyt)
Created by Chocolatll on January 10, 2016
- Servings: 7
- Prep Time: 2h
- Cook Time: 2h
- Recipe #22453
Ingredients
- 1/2 pound dried white beans (1 cup dried)
- Water
- 3 pound boneless beef chuck roast (trimmed and cut into 2-inch cubes)
- 1 1/2 cups chopped yellow onions
- 3 tablespoons oil (vegetable oil)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 4 cups beef broth (hot, divided)
- 170 grams rice (3/4 raw rice)
- 1 1/2 cups diced tomatoes (peeled)
How to Make
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Step 1: Place beans in a large pot.
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Step 2: Cover with water.
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Step 3: Bring water to a boil, turn off heat, and let stand 1 hour.
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Step 4: Drain.
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Step 5: Cover beans with fresh water.
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Step 6: Bring to a boil, reduce heat to low, and cook for 1 hour.
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Step 7: Drain.
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Step 8: Heat oil in a large pot.
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Step 9: Brown beef and onions.
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Step 10: Add beans, salt, pepper, cinnamon, bay leaf and 1 cup of broth.
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Step 11: Cover and cook over low heat 1 1/2 hours.
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Step 12: Stir in rice, tomatoes and remaining broth.
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Step 13: Cook 25 minutes longer, or until meat and beans are tender.
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Step 14: Remove bay leaf before serving.
Nutritional Facts
- Serving Size: 1 (522.8 g)
- Calories 891.1
- Total Fat - 55.9 g
- Saturated Fat - 20.4 g
- Cholesterol - 226.7 mg
- Sodium - 1387.1 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.2 g
- Sugars - 3.6 g
- Protein - 62.3 g
- Calcium - 66.4 mg
- Iron - 6.8 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.2 mg