Fragrant Beef and Minted Rice Stew

This comforting and aromatic beef stew, infused with warm spices and fresh mint, is a traditional dish found in various Middle Eastern and Mediterranean regions. Often known as 'Marak Basar' in Hebrew or 'Shurba Lahm' in Arabic, it showcases tender beef slow-simmered with fragrant spices like cinnamon, cumin, and coriander, enriched with tomatoes and wine. The addition of lemon zest and juice lends brightness, while a final touch of fresh mint elevates the dish with a refreshing herbal note. The inclusion of rice thickens the soup into a rich, satisfying stew, making it a nourishing and wholesome meal. Historically, variations of this dish have been enjoyed by traders and travelers as a hearty, one-pot meal, offering warmth and sustenance during colder months. Perfect for a cozy family dinner or a rustic gathering, this stew embodies the essence of slow cooking with deep, layered flavors.

Time to complete

Prep

15min

Cook

1h 50min

Wait

0 minutes

Total

2h 5min

Ingredients (Makes 6 portions)
  • 1 kg (2.2 lbs) beef shank, cut into 3 cm (1.2 in) cubes
  • 1 medium onion, finely diced
  • 2 medium carrots, coarsely grated
  • 2 tsp sweet paprika
  • ¼ tsp dried coriander
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 1 bay leaf
  • 60 ml (¼ cup) dry red wine
  • Zest of 1 lemon
  • 30 ml (2 tbsp) lemon juice
  • 200 g (7 oz) canned tomatoes, blended
  • 70 g (½ cup) long-grain white rice
  • 3 tbsp fresh mint leaves, chopped
  • Salt, freshly ground black pepper, to taste
  • 40 ml (3 tbsp) olive oil
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 4.5
  • Protein: 10
  • Carbohydrates: 12
  • Fiber: 2
Directions

Searing the Beef

  • 1. Heat olive oil in a deep pot over high heat. Add beef cubes and sauté for 4 to 5 minutes until browned on all sides.

Building the Aromatics

  • 2. Incorporate onions, grated carrots, paprika, coriander, cumin, and cinnamon. Sauté for 2 to 3 minutes, allowing the vegetables to soften and release their flavors.

Deglazing and Simmering

  • 3. Pour in red wine and let it simmer for 2 to 3 minutes to evaporate the alcohol. Add the bay leaf, water (2.5 liters / 10 cups), lemon zest, lemon juice, blended tomatoes, and season with salt and pepper.

Slow Cooking

  • 4. Bring the mixture to a boil, then lower the heat, cover, and let it simmer gently for 1 hour and 30 minutes, or until the beef becomes tender.

Incorporating Rice

  • 5. Stir in the rice and continue cooking for 20 minutes until the grains are fully tender and the stew thickens.

Final Touches

  • 6. Remove the bay leaf, stir in the chopped fresh mint, adjust seasoning with additional salt and pepper if needed, and serve hot.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare the stew in a slow cooker on low for 6 hours or use an Instant Pot for faster results.

Enhancing Flavor

  • For deeper flavor, marinate the beef with spices and lemon juice for 2 hours before cooking.

Healthier Version

  • Use lean beef cuts or swap with chicken breast for a lighter take.

Seasonal Twists

  • Replace mint with basil in summer or add star anise for a wintery depth.

Serving Suggestion

  • Garnish with extra fresh mint and serve with warm pita or crusty bread.

Texture Balance

  • If the stew thickens too much, adjust consistency by adding extra broth or water.

Vegetarian Adaptation

  • Replace beef with chickpeas and add additional vegetables like zucchini or bell peppers.