Serves: 4-6
Ingredients:

500 gm lean tender beef cubes; (best use fillet cubes)
1 large onion (quartered)
4-5 garlic pods (peeled, whole)
250 gm green string beans (trimmed)
250 gm carrots (peeled, sliced)
2 medium-sized potatoes (peeled, cubed)
3 large ripe firm tomatoes (quartered)
1 cup tomato juice
1 tbsp tomato purée
2 chicken bouillon cubes
2 tbsp olive oil
Salt + pepper + 7 spices + herbes de Provençe

Method:
Heat a non-stick stewing pot on high.  Add oil and lower heat to medium-high.  Sear beef cubes stirring them in.  When slightly brown; remove aside the pot base with a slotted spatula; allowing the oil to remain within the empty space.  Stir in onion and garlic.  When translucent; season.  Stir until aromatic.  Add prepared vegetables.  Stir gently to mix all ingredients well.  Add juice and bouillons.  Bring to the boil.  Cover and lower heat to low.  Occasionally, check for liquid.  Add small amounts of hot water; if needed.  Allow to cook to your desired degree of the beef doneness. Remove away from heat.  Serve with fluffed rice and a green salad aside.

* A version of this article appears in print in the 1 August, 2024 edition of Al-Ahram Weekly