If you are a fan of classic hearty stews, this one here is right up your ally.
It’s no secret that Lebanese dishes have my heart but let me tell you, I’m absolutely head over heals with this stew right here and it is definitely made with love.
Do you have any family recipes that have been passed down? Those incredibly special recipes that bring a memory rushing back or transport you to another place and time? My fiancé, Waleed is from Lebanon and the recipe for this stew is his aunt’s signature dish. He made a special request that I recreate his family recipe to bring a taste of home to his new home in Canada. Yikes, talk about pressure!
This dish also represents a monumental moment in my life. My first time making Lebanese stew was also the first time I used an instant pot. Let me tell you, once you cook with an instant pot or a pressure cooker, you never go back. The meat comes out so tender and the spices completely blend together in the sauce to create heaven in each bite. Have you used an instant pot or pressure cooker before? If not, seriously go get yourself one right now. They’re pretty inexpensive and create the most incredible meals.
Once I overcame my fear of completely ruining Waleed’s moment of experiencing a taste of home, this classic dish was a success right off the bat. All I can say is, all hail the instant pot!
Now, what Lebanese recipe would be complete without caramelized onions? I love to slice onions really thin, roast them for about 45 minutes and add them on top of the stew to add a sweet finish.
Sprinkle some fresh parsley on top, rest the stew on a bed of brown rice and you have yourself a flavorful, savory dinner that will please any taste buds! If you give this one a try, I’d love to know our thoughts in the comments below!
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- 1.5-2 lbs stewing beef
- 2 medium white onions
- 4 green cardamoms
- 2 cinnamon sticks
- 5 bay leaves
- 1/2 tsp. powdered cloves
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 cup green peas
- 1 beef bouillon cube
- 4-5 tbsp tomato paste
- 1 tbsp allspice powder
- salt and pepper to taste
- Wash the beef with salt to clean and then put the beef into the open pressure cooker. Turn the heat on medium-high and add water just to cover the beef. Cook until boiling.
- While the water heats up, chop one onion in half, then into quarters and add to the cooker. Add cardamoms, cinnamon sticks, bay leaves and cloves.
- Shut the cooker (make sure the lid is on correctly! You will hear it lock into place). Turn the heat to high and allow to cook for about 15 minutes. During this time, you will hear the knob on the top of the lid whistle and steam will come out. After 15 minutes, lower the temperature to low and let it sit for another 40 minutes.
- While it is cooking, finely slice the other onion. Add 1 tbsp oil to a small pan and caramelize the onions on low heat. Once caramelized, add the garlic and sauté for another 3 minutes. Remove from heat.
- When the meat is done, remove the cooker and bring to the sink. Pour cold water on top to further cool. Use a fork to lift the knob on top and release the last bit of pressure. Remove the top.
- Using a slotted large spoon, remove the meat and put in a large bowl. Reserve half of the broth and discard remaining ingredients. (I keep a few of the onions for flavor).
- Put the cooker back on the stove on medium-low heat. Add the onion/garlic mix with 1 tbsp oil and then add the green peas. Cook for 3 minutes.
- Add enough broth to cover the contents. Break up the bouillon cube, toss into the broth and allow it to dissolve for a minute. Add the tomato paste and all spice powder and then mix to incorporate. Cook on medium-low and allow sauce to thicken for a few minutes. Do a taste test and see if more broth needs to be added.
- Add the beef to the sauce and sprinkle with salt and pepper to taste. Simmer on low for another 20 minutes to really allow the flavors to mix together. Serve hot with fresh parsley on top!