Fasoolya Khadra Jordanian Beef Stew Recipes

FASOOLYA KHADRA (JORDANIAN BEEF STEW)

Steps:

• Lightly salt and pepper the beef then place it in a covered skillet, add water to just cover the meat.
• Bring to a boil over medium heat, lower the heat and simmer for about an hour.
• Remove the beef from the heat, reserve 1 cup of the broth, discard the rest.
• Roughly chop the tomatoes and the garlic then whirl them in a food processor with the reserved broth until you have fairly smooth sauce.
• Add the sauce, the beans, the cumin and coriander to the pot with the meat and simmer for about another hour, until the beef is tender. Adjust salt and pepper to taste.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

CALDERETA (FILIPINO BEEF STEW)

Steps:

• Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
• Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.