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Middle Eastern   -   Beef And Bean Stew (Syria)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1 Can Navy Beans
  • 4 Tablespoons Olive Oil
  • 1 Pound Beef -- cubed
  • 2 Medium Onions -- finely chopped
  • 1 Medium Carrot -- sliced
  • 1 Medium Potato -- cubed
  • 1 Can Tomatoes
  • 1/4 Cup Cilantro -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Teaspoon Tarragon
  • 1/4 Teaspoon Cumin
  • Salt And Pepper -- to taste
Directions Heat oil in a saucepan, add the meat and saute until well browned. Add the onions, carrots, potatoes and the cooked beans and 1 cup water. Simmer on medium heat until the vegetables are tender about 30 minutes. Adding more water if necessary. Stir in the tomatoes, coriander, garlic, salt, pepper, tarragon and cumin. Bring to a boil. Reduce heat and simmer for another 30 minutes. Serve with rice.
Serves 6
Time to Make 0:00

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