Hearty Halal Beef Casserole

local_grocery_store Ingredients

• 1.5 pounds beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 1 bell pepper, diced
• 1 can canned diced tomatoes (14 ounces)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C).
2. 2.In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. 3.Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
4. 4.In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.Add the sliced carrots, diced potatoes, and diced bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
6. 6.Return the browned beef stew meat to the pot.
7. 7.Add the canned diced tomatoes, beef broth, tomato paste, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to combine.
8. 8.Cover the pot with a lid and transfer it to the preheated oven.
9. 9.Bake for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
10. 10.Remove the pot from the oven and let it rest for a few minutes.
11. 11.Garnish with fresh chopped parsley before serving.
12. 12.Serve the Halal Beef Casserole hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize the vegetables in this casserole. You can add or substitute with your favorites.
• chevron_rightFor a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• chevron_rightServe the casserole with a side of warm crusty bread or fluffy rice for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.