MA HALIMA'S BEEF SUQAAR

Ma Halima's Beef Suqaar image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Previous Next

2 tablespoons canola oil
1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-sized pieces
1 large yellow onion, coarsely chopped
Kosher salt
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/4 cup water
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons freshly squeezed lime juice
2 cups roughly chopped romaine lettuce, for serving, optional

Steps:

Warm the oil in a large Dutch oven or other heavy pot set over medium-high heat. Add the beef and sprinkle with a large pinch of salt. Add the onion and cook, stirring occasionally, until the beef is browned in spots and the onion is beginning to become tender, 5 to 10 minutes. Add the carrots and sprinkle the cumin and turmeric over every-thing, along with another large pinch of salt. Stir in the water, cover, and cook until the carrots are beginning to get tender, about 5 minutes. Stir in the bell pepper and cook until the carrots and peppers are just barely tender, about 5 minutes. Stir in the lime juice, and season to taste with salt; turn off the heat. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a skillet set over low heat (stir while you heat).