Arabic Recipe - Middle-East Style Stew / Soup

This recipe is a hearty vegetable stew in which the beef is the flavoring rather than the main ingredient.

Main Ingredients

•     1 pound Beef cubed
•     3 tblspoons Oil
•     1 ea Lg. Onion chopped
•     2 cloves Garlic minced
•     1 ea Red bell pepper diced
•     1 ea Green Pepper diced
•     2 cubes Beef bouillon
•     Water as required
•     1 can (16 oz Stewed tomatoes with juices
•     1 can (16 oz Corn kernels drained
•     1 can (15 oz Pinto beans drained
•     2 10 oz. pac Frozen spinach chopped
•     1 dash Worcestershire sauce
•     to taste Seasoning salt
•     to taste Black pepper
•     1 1/4 teaspoon Cumin

Preparation:

Heat oil in a large dutch oven or other deep pot. Brown beef in oil, remove from pan, retaining oil, and then add garlic, peppers and onion to pan. Saute until onion is transluscent.

Return beef to pot, and add water just to level of ingredients. Add two beef bouillon cubes. Simmer these ingredients until beef is almost tender. Add the remaining ingredients to the pot.

Pour additional water into the stew/soup to make it as liquid or thick as you like. If adding a great deal of water, you might want to add an extra beef bouillon cube, not mentioned above. Cook over medium heat at least 1/2 hour or longer for flavors to blend. Cooking all day, 8 hour crock pot cooking on low is also very good.

Adjust seasoning and serve. If made very thick, the stew is great over steamed rice. A nice addition, to vary the style, is to add cubed, cooked sweet potatoes or yams to the dish just before serving. A very delicious and economical mea.

Source: http://bigoven.com