Serves 4-6

Ingredients:

1 kg baby beef sirloin steak cubes (pat dry with paper towels)

500 gm baby onions (peeled, stem tip intact)

500 gm carrots (peeled, diagonally cut)

500 gm potatoes (peeled, cubed)

1 tbsp minced garlic

2 tbsp parsley leaves 

2 chicken bouillon cubes

Salt (to taste) + pepper + herbes de Provençe + ground cinnamon + grated nutmeg

1 tbsp oil + 1 tbsp ghee or butter

Method:

Heat a large cooking pot on high.  Add oil and ghee.  Stir in beef cubes; in batches; over medium heat.  When changed colour; remove on to a plate aside and cover.  Stir in onion until translucent.  Add garlic.  Stir until aromatic.  Do not brown.  Season generously and bring back beef to pot.  Cover over low heat; allowing beef to release its own waters.  Check occasionally if dry.  Add carrot and potato.  Stir to combine.  If needed; add hot water.  Add bouillon cubes.  Repeat adding water when necessary; until beef is done.  Allow to rest; covered, for a few minutes, then transfer to a serving dish.  Sprinkle parsley on top of dish.  Serve with fluffed rice aside.

*A version of this article appears in print in the 9 July, 2020 edition of Al-Ahram Weekly