Rump steak stew served with spiced rice and vegetables.

This recipe is a comfort food with a Middle Eastern twist. If you love spices then you will love this. So, let’s get started. 

Rump steak stew served with spiced rice and vegetables.

Things you need for the stew:

3 medium onions cut half moon.

2 large minced garlic cloves.

4 medium sized potatoes cut into cubes.

1 pack of chestnut mushroom.

Rump steak cut into cubes.

1.5 letters of recently boiled water.

2 tbsp of salt.

Half tbsp garlic powder.

1 tbsp freshly grounded pepper.

Finely fresh chopped tarragon.

2 tbsp of butter.

6 tbsp of all purpose flour.

Things you need for the rice:

1 1/2 cups of basmati rice.

1/4 cups of vermicelli.

1/2 tbsp of salt.

1 tbsp of 7 spices.

1/4 cup of vegetable oil.

Execute the stew:

Yes, I know this might look like a lot of ingredients, but they aren’t trust me. 

In a large pot add oil and add the onions, and garlic give them a golden color and add in the potatoes. Add I the spices give everything a color and then add on top of them the recently boiled water, let the water boil again and stir all the vegetables all together to get a stock and let it simmer. 

In a large bowl marinate the meat cubes with tarragon, salt, black pepper, and olive oil. Marinate the meat for about 15 minutes. In a large pan fry the meat cubes just to give them color for about 5 minutes. Then add the cubes into the simmering stock, keep an eye on the pot, stirring it every while.

In a saucepan add 2 tbsp of butter and start adding the flour one tbsp at a time cook out the flour and instead of milk add one ladle at a time until you get a thick sauce and add it to the stock and stir it well and keep on letting it simmer on medium heat.

(If in case you got lumps in the sauce no worries just run it through a sift)

That’s about it for the stew the meat will keep on cooking and the stock will thicken even more.

Execute the rice:

Add oil into a hot pot and add vermicelli (vermicelli is mostly used in middle east. It is like pasta but it’s very short and very thin and it’s mostly used with rice.)

Rinse the rice thoroughly in cold water, then pour the rice into a pan over a low heat add water just till above the rice, add the salt and the 7 spices give it one stir and bring to boil then put a lid on and turn the heat to the lowest, cook for 10 to 12 minutes with the lid always on. After that stir the rice with a fork. Serve and enjoy.