Recipe courtesy of Hawa Hassan
Ma Halima’s Beef Suqaar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 117 milligrams
- Sodium
- 245 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 37 grams
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons canola oil
1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-sized pieces
1 large yellow onion, coarsely chopped
Kosher salt
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/4 cup water
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons freshly squeezed lime juice
2 cups roughly chopped romaine lettuce, for serving, optional
Directions
- Warm the oil in a large Dutch oven or other heavy pot set over medium-high heat. Add the beef and sprinkle with a large pinch of salt. Add the onion and cook, stirring occasionally, until the beef is browned in spots and the onion is beginning to become tender, 5 to 10 minutes. Add the carrots and sprinkle the cumin and turmeric over every-thing, along with another large pinch of salt. Stir in the water, cover, and cook until the carrots are beginning to get tender, about 5 minutes. Stir in the bell pepper and cook until the carrots and peppers are just barely tender, about 5 minutes. Stir in the lime juice, and season to taste with salt; turn off the heat. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a skillet set over low heat (stir while you heat).