This stew is reminiscent of my Arabic Meatballs. I added lentils to round out the meal along with a minty-tomato liquid base. It is scrumptious when served over Arabic Rice.
- 1 to 2 pounds grass-fed ground beef
- 1 onion, diced
- 8 cups filtered water or stock
- 1 28-ounce can diced tomatoes
- 4 cups cooked lentils
- 3 tablespoons dried parsley
- 1 tablespoon dried mint
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Brown ground beef in large pot over medium-high heat. Leave the beef chunky. Add onions and let them soften for a few minutes.
Add remaining ingredients. Bring to a simmer, and allow to cook covered, for about five to ten minutes.
Very delicious served over Arabic Rice.
© Copyright 2007 by Wardeh Harmon
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Oh, this sounds great! Can’t wait to give it a try! I bought a mint plant today at OSH and when it is big enough, I am planning on drying some of the mint leaves for my recipes that require mint. My other exciting find today was a stevia plant! THe leaves are very sweet and wonderful tasting, I’m looking forward to drying those and adding to my tea!
I have to admit I was hesitant to try this out. Miny Beef just doesn’t sound right to me – but I had all the ingredients on hand so I went for it. WOW am I glad I did! This is FABULOUS-just ask the kids!
Definately going to make this on a regular basis!