Egyptian · intermediate
Egyptian Spiced Beef And Spinach Stew With Chickpeas
Warm, nourishing stew featuring tender beef simmered with earthy spinach, hearty chickpeas, and aromatic warm spices in a light tomato base.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Warm olive oil in a medium Dutch oven over medium-high heat until shimmering.
- 02
Add beef cubes, sprinkle with ground allspice and half the salt, and brown for 6 minutes, stirring occasionally.
- 03
Add chopped onion to the pot and cook alongside the beef until onions turn soft and golden brown, about 5 minutes.
- 04
Stir in minced garlic, tomato paste, and ground coriander, cooking for 1 minute until fragrant.
- 05
Add 2 cups of water, cover with a tight lid, reduce heat to low, and simmer for 20 minutes until beef is tender.
- 06
Stir in chickpeas and chopped spinach, cooking uncovered for 5 minutes until spinach wilts down into sauce and chickpeas heat through.
A LITTLE KITCHEN KNOW-HOW
Pan Fond Deglazing
Braising meat directly with onions allows natural moisture from vegetables to release browned proteins clinging to pot bottom, creating rich sauce.
Notes from the kitchen
- Chop fresh spinach coarsely so it retains texture and color in stew without turning smooth.
- Cut beef into uniform small cubes so it cooks through quickly during stovetop braising.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
