Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

This is AMAZING! Very popular, simple dish made in Egyptian households. Once you make it, it will become a favorite for sure. When finished, you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.

Step: 1

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

Per Serving: 394 calories; protein 21.3g; carbohydrates 21.8g; fat 24.9g; cholesterol 78.1mg; sodium 672.7mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.