Slow-Simmered Southern Egyptian Marak Meat Stew
A fragrant, slow-cooked Egyptian meat stew rich with warm spices and tender beef, perfect for dipping with traditional flatbread. This african-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 6-8 minutes, until deeply caramelized. Remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté over medium heat for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon, cooking for 30 seconds to toast the spices.
- Step 4: Add 3 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
- Step 5: Return the browned beef to the pot along with 4 cups beef broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness.
Frequently asked questions
How long does Slow-Simmered Southern Egyptian Marak Meat Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Southern Egyptian Marak Meat Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow-Simmered Southern Egyptian Marak Meat Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Southern Egyptian Marak Meat Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Southern Egyptian Marak Meat Stew?
African beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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