Middle Eastern Beef stew

Middle Eastern Beef stew

Jerry R
Edited on Feb 23, 2005

After a trip to the Middle East I worked on a recipe given to me by our hostess and have come up with this wonderful recipe that reminds us of our time there.


1 cup flour
beef cubes or lamb cubes
1 Tbsp. Olive Oil
1 ½ cups red wine
1 cup soup stock
1cup onions, coarsely chopped
2 large carrots, diced
1 can crushed tomatoes
¼ cup raisins ( I prefer golden)
1 Tbsp. Ginger powder
½ tsp.allspice
½ tsp. Herbes de Provance or any other spice
1 Tbsp. Orange zest
Salt and pepper to taste


oven to 350
Pour 1 cup flour into plastic bag. Add the cubed meat to the bag one at a time and cover meat with flour.
Heat 2 Tbsp. Olive oil in deep pan and add meat, cooking until browned
Put meat into covered ovenproof casserole. Add: 1½ cups red wine
1cup water
1cup soup stock(if you have none used water)
2 medium onions coarsely chopped
2 large carrots chopped
1 cup canned crushed tomatoes
¼ cup raisins
Herbes de Provence
orange zest
salt and pepper to taste.
Cook, covered in the oven for 3 hours at 350, stirring occasionally

Not a NESTLÉ®-tested recipe.

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