There's nothing quite like a warm, comforting bowl of on a chilly day. This recipe delivers tender chunks of halal beef, perfectly cooked potatoes, and sweet carrots simmered in a rich, savory broth that will warm you from the inside out. It's a timeless classic made simple, ensuring every spoonful is pure comfort and flavor.
📜 Ingredients
2 tablespoons olive oil
1.5 pounds halal beef chuck, cut into 1.5-inch cubes
1 teaspoon salt, plus more to taste
0.5 teaspoon black pepper, plus more to taste
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups halal beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
3 large carrots, peeled and cut into 1-inch pieces
2 large russet potatoes, peeled and cut into 1.5-inch cubes
Fresh thyme sprigs for garnish (optional)
📝 Instructions
- Pat the beef cubes dry with paper towels. Season generously with 1 teaspoon salt and 0.5 teaspoon black pepper.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove browned beef and set aside.
- Reduce heat to medium. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
- Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir until the flour is fully incorporated and the broth begins to thicken slightly.
- Stir in the tomato paste, dried thyme, and bay leaf. Return the seared beef to the pot, along with any accumulated juices. Bring to a gentle simmer.
- Reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
- Add the carrots and potatoes to the pot. Stir gently to combine. Ensure vegetables are submerged in the broth.
- Continue to simmer, covered, for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hearty stew into bowls and garnish with fresh thyme sprigs, if desired. Serve hot and enjoy!
💡 Chef's Tips
- For extra depth of flavor: While traditionally some stews use red wine, a fantastic halal alternative is to add a splash of balsamic vinegar (ensure it's halal) or a tablespoon of non-alcoholic red grape juice concentrate along with the beef broth. This can add a lovely tang and richness.
- Make ahead for better flavor: This stew tastes even better the next day! Prepare it a day in advance, allow it to cool, then refrigerate. Reheat gently on the stovetop over medium-low heat until warmed through.
