Time 6h15m Yield 4 Number Of Ingredients 6 Steps:
Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker. Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef. Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
Time 18m Yield 5 Number Of Ingredients 13 Steps:
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute. Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Time 8h25m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Time 2h15m Yield 8 - 10 servings Number Of Ingredients 16 Steps:
In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well. Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom. Place half of the meat over the onions, pressing it down very firmly with your hands. Scatter half the potatoes, prunes and eggplant over the top of the meat. Add the remaining onions to the pot and press the remaining meat over the top of the onions. Scatter the remaining potatoes, prunes and eggplant over the meat. In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth. Pour the sauce over the meat and vegetables. Cover the pot and bring it to a boil over medium-high heat. Adjust the heat so that the mixture cooks at a strong simmer. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.) Season the stew to taste with salt and pepper and serve with Syrian rice.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.
Time 6h45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Brown meat, half at a time, in hot oil. (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.) If using Crockpot, drain and transfer meat to Crockpot. Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir. Cook on high for 6-8 hours. For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened. Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).
More about “sweet and sour beef stew lahmeh fil mehleh recipes”
Time 1h12m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Combine flour, salt and pepper in bag; add meat pieces and shake to coat. In lg skillet, brown meat in hot oil. Drain. Mix water, catsup, brown sugar, vinegar and worcestershire sauce. Stir into the meat. Add the onion. Bring to a boil, reduce heat and simmer for 30 minutes. Add carrots and simmer for another 30 minutes.
