🍽️ Spicy Beef Stew with Oriental Spices

Name: Spicy Beef Stew with Oriental Spices
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g lean beef (for goulash); 2 tsp cumin; 1 tsp turmeric; 1 tsp paprika powder (rose spicy); 1 tsp cinnamon; 1 pinch ground allspice; 250 g onions (or large shallots); 2 garlic cloves; 40 g ginger (1 piece); 2 tbsp olive oil; 750 ml Mediterranean vegetable broth; 1 pinch saffron threads; 2 bay leaves; 30 g sultanas; 250 g carrots (2 carrots); 250 g zucchini (1 zucchini); 240 g chickpeas (can); salt; pepper

323 kcal · 30 min · 4 servings

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Ingredients

800 g lean beef (for goulash)
2 tsp cumin
1 tsp turmeric
1 tsp paprika powder (rose spicy)
1 tsp cinnamon
1 pinch ground allspice
250 g onions (or large shallots)
2 garlic cloves
40 g ginger (1 piece)
2 tbsp olive oil
750 ml Mediterranean vegetable broth
1 pinch saffron threads
2 bay leaves
30 g sultanas
250 g carrots (2 carrots)
250 g zucchini (1 zucchini)
240 g chickpeas (can)
salt
pepper

Instructions

1. Cut the beef into approx. 2 cm cubes.
2. Mix cumin, turmeric, paprika powder, cinnamon and allspice in a small bowl.
3. Sprinkle the spice mixture evenly over the meat.
4. Toss the meat so that all pieces are well covered with the spices.
5. Let the seasoned meat rest in the fridge for 30 minutes.
6. Peel the onions or shallots and cut them into thin strips.
7. Peel the garlic cloves and chop them finely.
8. Peel the ginger and grate it finely.
9. Heat oil in a large casserole pot.
10. Fry the meat in batches until golden brown on all sides.
11. Remove the browned meat from the pot and let it drain in a sieve.
12. Add the onions, garlic and ginger to the hot fat.
13. Sauté the vegetables for 3 minutes over low heat.
14. Remove the sautéed vegetables from the pot and add them to the meat.
15. Pour off the excess fat from the pot.
16. Return the meat and the sautéed vegetables to the pot.
17. Pour in the broth and bring the mixture to a boil.
18. Add saffron, bay leaves and sultanas to the pot.
19. Simmer the beef covered over low heat for 1 1/4 hours.
20. Stir occasionally to prevent sticking.
21. Peel the carrots.
22. Wash the zucchini and dry it.
23. Cut the carrots and zucchini in half crosswise.
24. Cut the halves into quarters lengthwise.
25. Add the carrots to the meat after 45 minutes of cooking time.
26. Add the zucchini after approx. 1 hour of cooking time.
27. Rinse the chickpeas cold in a sieve.
28. Add the chickpeas to the pot 5 minutes before the end of cooking time.
29. Season the stew generously with salt and pepper.
30. Serve the stew with wholemeal couscous.

Nutrition per serving

kcal: 323
Protein: 43 g · Fett/Fat: 9 g · Carbs: 15 g