Slow Cooked Beef

Name: Slow Cooked Beef
Prep time: 20 min
Cook time: 3 h
Yield: 4-6
Cuisine: Middle Eastern

roubashahin.com.au

Warm up with our delish slow cooked beef — tender meat, veggies and spices make it a hit. Check out our other recipes too for more yumminess! Enjoy!

PREP TIME

20 minutes

COOK TIME

3 hour

SERVES

4-6

About this recipe

Indulge in this cozy and delicious slow cooked beef, perfect for chilly winter nights when you’re craving something warm and filling. The slow-roasted diced beef, combined with vegetables and a rich mix of spices, is sure to be a hit. This recipe, inspired by my Lebanese heritage, is easy to make and full of the aromatic spices we love.

The dish is packed with carrots, potatoes, and a blend of spices that bring a touch of Lebanon to your kitchen. It’s a family favourite, especially for my younger son who loves it with white rice and a side of creamy yogurt tzatziki sauce. It’s a dish that brings warmth and happiness to our table.

Be sure to try this slow cooked beef alongside other simple and tasty meat dishes like our slow-cooked lamb roast or the quick and tasty diced beef with tomato. Pair it with a fresh salad or our spicy potato mash for a complete meal. My blog has plenty of recipes that are perfect for home cooks like you, offering inspiration for your next meal.

Ingredients

1.5 kg diced beef chunks 3-4 cm (see notes)
salt to season
4 tablespoons flour
4-6 tablespoons olive oil
1 onion diced
1 leek, diced
3 garlic cloves crushed
1 teaspoon cumin
1 teaspoon bharat spice
½ teaspoon white pepper
1 teaspoon ground coriander
3 tablespoons tomato paste
800 ml water
3 sprig of thyme
2 potatoes, cut into thin wedges
2 carrots, cut into sticks

Notes from Rouba

Recommended beef cuts are round roast, flank steak, chuck roast
Make sure not to overcrowd the pot when browning the beef, as this could cause the meat to steam rather than brown. If needed, brown the beef in batches.
Feel free to add or substitute other root vegetables such as parsnips or turnips to vary the dish.
Check the beef for tenderness after 3 hours. If it’s not yet tender, continue to cook and add water if necessary.
The beef stew is a perfect left-over dish. Simply reheat gently on the stovetop before serving. The flavours will continue to develop and improve overnight.
If using smaller beef chunks than suggested, be mindful to reduce the cooking time accordingly.

Method

Step 1.

Preheat your oven to 160° (320 degrees Fahrenheit).

Season the diced beef with salt to taste. Dust the beef with the flour, making sure all the pieces are evenly coated.

In a large oven-safe pot or Dutch oven, heat 4 tablespoons olive oil over medium-high heat. Add the diced beef to the pot and sear on all sides until browned. Remove the beef and set aside.

Step 2.

In the same pot, add more olive oil if needed. Sauté the chopped onion, minced garlic, and chopped leek until they become soft and fragrant.

Add the cumin, bharat spice, ground coriander, and white pepper to the pot. Stir well to combine and cook for a minute or two to release the flavours.

Stir in the tomato paste, ensuring it's well combined with the other ingredients.

Step 3.

Gradually pour in the water, stirring to combine and scrape up any browned bits from the bottom of the pot.

Return the seared diced beef to the pot and add the sprig of thyme. Stir everything together. Cover the pot with a lid and place it in the preheated oven. Slow roast for 2 hours.

Step 4.

After 2 hours, remove the pot from the oven and carefully add the carrot and potato wedges, ensuring they are submerged in the sauce (if your sauce seems low, you may need to add 1-2 extra cup of water) Cover the pot again and return it to the oven. Continue to slow roast for an additional 45-60 minutes, or until the beef is tender, the vegetables are cooked through, and the sauce has thickened.