This is the last of the Book Club posts, and I think equally delicious to all the other one’s. This can actually be just a meal on it’s own, especially if you add some vegetables on the side. As mentioned with the other dishes, it can be made ahead. I had put everything together a day before, and just re-heated it in the oven (350 degrees) for about 45 minutes the day off. By giving it the extra time, the flavors blend much better.
Beef in Tomato Sauce
Adapted from: Halal Mama Blog
*note: this recipe was for a larger group, feel free to half it, and therefore it won’t make a giant pot of this*
2 large onions, diced
8 cloves of garlic, diced
2 lbs stewing beef, cut into cubes
1 32 oz can of crushed tomatoes
2 tsp cinnamon
2 tsp cumin
2 tsp black pepper
2 tsp curry
4 tbsp olive oil
1 tsp salt
2 beef bouillon cubes
2 cups of water
Heat olive oil in a large pot (or Dutch oven), then add the onions. Let them saute until almost translucent, and then add the garlic. Add the cubed meat to the pot, and sear it. Allow each piece to be cooked on each side. Finally, add all of the spices, crushed tomatoes, water and bouillon cubes. (Instead of using water and bouillon cubes, you can switch out for beef broth) Let it boil, and then turn down the heat. Allow to stew for about 1 hour. The meat should be tender, and the sauce has a great blend of flavors.
*I served this dish with some basmati rice.