Catholic Recipe: Lebanese Potato and Beef Stew With a Side of Rice

Lebanese Potato and Beef Stew is a common traditional dish that is served with a side of rice from Lebanon. A Potato and Beef Stew which can be called “Yakhnet Batata”… I guess… “Yakhneh” is a typical word used for stews, in general, and “Batata” is potato. And the reason I said “I guess” is because the name varies depending on whom you ask. Some folks call it simply “Batata ma Lahme w Riz” which simply translates to Potatoes with Meat and Rice… (Mama's Lebanese Kitchen)

DIRECTIONS

In a deep cooking pot, saute/fry the meat in the ghee/butter on medium heat with a bit of salt for about 8-10 minutes or until medium-well cooked.

Add the garlic, onions, coriander leaves, 7-spices and the remaining salt to the beef and saute well together for another 3-4 minutes.

Add about 6-7 cups of warm water (watch out for the steam), bring to a boil, cover and let simmer/cook on low heat for 2 to 2.5 hours.

Meanwhile, bake the cubed potatoes in the oven for about 30 minutes at 370 degrees, then add them to the simmering meat half-way through its cooking time.

During the last 30 minutes of cooking, add the tomato paste, stir well, then let simmer for the remaining time.

Serve hot with a side of rice.