12
Jun
Table of Contents
Simple and Delicious Beef Stew (Two Recipes from One!)
In this recipe, I’m excited to share how to make a simple and delicious beef stew that gives you not one, but two flavorful meals from a single pot. As someone who leads a busy life, I often don’t have the time to make multiple recipes throughout the day. This is why I’ve combined two of my favorite stews into one convenient process. Using an Instant Pot to shorten the cooking time has been a lifesaver, allowing me to enjoy both dishes without spending hours in the kitchen.
These stews also hold a special place in my heart because they remind me of the way my mother used to cook for us when we were kids. Her meals were always filled with love and care, and I’ve brought that same warmth into this recipe.
With just a few easy steps, I prepared two savory dishes: a classic meat stew and a hearty mulukhiyah stew. Together, I call them the ‘Two Meat Mulukhiyah Stews’ (TMMS)!
Let’s dive into this easy and time-saving recipe!
Ingredients for Making Easy Beef Stew (Two Delicious Meals from One Pot):
- 500g of mutton flesh (you can use beef as well).
- 2 medium onions, halved.
- 1 garlic bulb, whole.
- Salt to taste.
- 1 bay leaf.
- 1 tablespoon tomato paste.
- 1 tablespoon red curry paste.
- Boiling water (just enough to cover the meat).
Additional Ingredients for the Mulukhiyah Stew (Enhance Your Flavor)
- Crushed celery and bell peppers (fresh or frozen, depending on availability). I used one 400g pack.
- Extra virgin olive oil.
- 2 cloves of garlic, minced.
- Coriander powder to taste.
Instructions for preparing the beef and Mulukhiyah Stew:
In the Instant Pot (you can buy it from here), combine all the ingredients, press the pressure cooker button, and set the timer for 40 minutes. Once the stew is done, divide it into two separate pots.
Meat Stew: Simmer on low heat for about 15 minutes, then add the crushed celery and bell peppers.
Mulukhiyah Stew: Add the mulukhiyah to the other pot and simmer for 10 minutes, stirring occasionally. Meanwhile, heat a separate pan with a little extra virgin olive oil, add the garlic, and sauté for one minute. Next, add the coriander powder and stir for another minute. Pour this mixture over the mulukhiyah and continue stirring for an additional three minutes.
This dish pairs well with rice, bread, quinoa, or mashed potatoes. You can serve it immediately, or cool and store it in a container for the next day—perfect for a quick, ready-to-go lunch!
Serving Suggestions:
To make your beef and mulukhiyah stews feel like a complete meal, consider pairing them with a few simple yet flavorful side dishes. A fresh green salad with a light lemon vinaigrette is a perfect way to add some brightness and balance to the hearty flavors of the stew. Additionally, warm, crusty bread or freshly baked pita is ideal for dipping into the rich sauce. For a more filling option, you can serve the stews alongside fluffy rice, quinoa, or even creamy mashed potatoes to soak up all the delicious broth.
How to Store and Reheat Your Beef and Mulukhiyah Stews for Maximum Flavor
One of the best things about this beef stew recipe is that it becomes even more flavorful the next day, as the ingredients have time to blend perfectly. To preserve its freshness, store the stew in an airtight container and keep it in the refrigerator, where it will remain good for up to three days. For longer storage, freezing the stew is a great option—it can last up to three months.
When it’s time to enjoy the stew again, reheating is just as effortless. On the stovetop, gently warm it over medium heat, stirring occasionally to maintain its hearty texture and rich flavor. If you prefer using the microwave, heat it in intervals, stirring halfway through to ensure even heating. This way, the stew will taste just as delicious as it did when first prepared.
Frequently Asked Questions (FAQs):
Can I freeze the beef stew and mulukhiyah stew?
Yes, both stews can be frozen! Simply let them cool completely before transferring them into airtight containers. They’ll keep well in the freezer for as long as three months. When you’re ready to eat, thaw them overnight in the refrigerator and reheat as needed.What can I use as a substitute for mulukhiyah?
If you can’t find fresh or frozen mulukhiyah, spinach or finely chopped kale can be good substitutes. Although they won’t give exactly the same texture or flavor, they’ll work well in the stew and add a nutritious green element.How long will the stews stay fresh in the refrigerator?
When stored in an airtight container, the beef stew and mulukhiyah stew will stay fresh for up to three days in the refrigerator. Make sure to reheat them gently to preserve their flavor and texture.
