Israeli Beef Stew with Dried Fruit and Spices

Ingredients

• 2 lbs Beef chuck
• 2 medium Onion
• 3 medium Carrots
• 3 medium Potatoes
• 0.5 cup Dried apricots
• 0.5 cup Dried figs
• 2 tbsp Tomato paste
• 6 cups Beef broth
• 2 tbsp Olive oil
• 1 tsp Cinnamon
• 0.5 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 2 lbs Beef chuck into 1-inch cubes. Season these cubes with the 1 tsp Salt and 0.5 tsp Black pepper.
2. 2Heat the 2 tbsp Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (about 375°F / 190°C). Brown the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Once browned on all sides, remove the beef from the pot and set it aside on a plate.
3. 3Add the 2 medium Onions, chopped, and the 3 medium Carrots, peeled and chopped, to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
4. 4Stir in the 2 tbsp Tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Return the browned beef to the pot. Pour in the 6 cups Beef broth. Add the 1 tsp Cinnamon, 0.5 tsp Cumin, and 0.5 tsp Turmeric. Stir everything together. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 30 minutes.
6. 6Add the 3 medium Potatoes, peeled and cut into 1-inch cubes, along with the 0.5 cup Dried apricots and 0.5 cup Dried figs to the pot. Stir to combine. Cover the pot again and continue to simmer for another 30 minutes, or until the potatoes are easily pierced with a fork and the beef is very tender.
7. 7Serve the Israeli Beef Stew hot.

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