Beef stew with green beans and rice
A delicious Middle Eastern dish of beef stew with green beans
Make this stew with Middle Eastern herbs and spices! Delicious with beef stew and green beans.
Preparation
Finely chop the onion and garlic cloves. Mix half the vegetable stock cube with 400 ml hot water. Cut the beef short ribs into large pieces and season the meat with 2 tablespoons of World Spice Blend - Ras el Hanout.
Heat the butter in a Dutch oven. Sauté the garlic and onion. Brown the meat on all sides. Reduce the heat and add the stock. Cover the pan and steam the lamb slices for 1.5 to 2 hours. Gradually add the remaining 400 ml of water during cooking, if necessary. Baste the meat regularly with the cooking liquid.
20 minutes before the end of the cooking time, bring the water for the rice (see package for quantity) to a boil with 1 tablespoon of World Spice Blend - Ras el Hanout. Cook the rice according to the package directions. Drain the rice and add the raisins. Let it sit covered for another 5 minutes.
In the meantime, shell the green beans and cook them until al dente or cooked.
Serve the stew with the green beans and rice. Garnish the rice with the almond shavings.
Variatietip
Je kunt dit gerecht ook bereiden met lamsbout. Voeg eventueel naar smaak kikkererwten toe.
Ingredients
- 500 g (Ierse) runderriblappen
- 500 g sperziebonen
- 300 g rijst, naar keuze
- 50 g rozijnen
- 40 g amandelschaafsel
- 1 ui
- 2 tenen knoflook
- 3 el World Spice Blend - Ras el Hanout
- ½ blokje groentebouillon
- 800 ml water
- 50 g boter
- Zeezout, naar smaak
Supplies
- Braising pan with lid
Products used in this recipe
€2,79