Egyptian Beef and Spinach Stew with Vermicelli Rice
Tender beef is simmered in a richly spiced tomato sauce with fresh spinach, herbs, and colorful bell peppers. Paired with aromatic jasmine rice and golden toasted vermicelli, this comforting Egyptian classic makes a hearty family dinner.
Ingredients for 4 portions
Instructions
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1
In a large pot, heat 2 tbsp vegetable oil and melt 1 tsp butter over medium-high heat. Add the cubed beef and sear until browned on all sides.
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2
Add the chopped onion to the pot and sauté with the beef for 3 minutes until softened.
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3
Season with 1/4 tsp black pepper, 1 tsp paprika, and 1/4 tsp ground coriander, stirring well to coat the meat.
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4
Pour in 1 cup tomato sauce, mix thoroughly, cover, and cook for 10 minutes on medium heat.
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5
Pour in 2 cups water, cover with the lid, and simmer on medium-low heat for 15 minutes until the beef becomes tender.
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6
Chop the pre-washed fresh spinach, cilantro, dill, and parsley, then add them gradually to the pot in batches, allowing them to wilt down.
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7
Stir in 1 tsp salt and 1/2 tsp sugar, then cover and cook for 10 minutes.
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8
Add the diced red, green, yellow, and orange bell peppers, stir well, and cook uncovered for 5 to 10 minutes before removing from heat.
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9
For the rice, thoroughly rinse 1.5 cups jasmine rice in a fine-mesh strainer and drain well.
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10
In a separate saucepan, melt 1 tbsp butter over medium heat, add 1/2 cup vermicelli, and sauté while stirring constantly until evenly golden brown.
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11
Stir the rinsed rice into the toasted vermicelli, add 1 tbsp olive oil and 1 tsp salt, then pour in 2 cups hot water.
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12
Bring to a boil, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes until the water is fully absorbed, then fluff and serve with the stew.
