Easy Beef Khashlama Recipe
Simple Beef Khashlama stew with vegetables and broth.
Ingredients
- 2.5 l beef stock
- 500 g beef
- 1 medium onion
- 2 medium potatoes (peeled and washed)
- 1 carrot
- 1 eggplant
- 2 tomatoes
- 1 red bell pepper
- 2 bay leaves
- 1.5 tsp salt (divided)
- 1.5 tsp black pepper (divided)
- 0.5 tsp smoked paprika
- 1 tsp tomato sauce
- 2 tbsp olive oil
- Fresh parsley, cilantro or basil, to serve
Instructions
- Dice all vegetables into small cubes: onion, peeled potatoes, carrot, eggplant, tomatoes, and red bell pepper. Cut the beef into small cubes (about 1 cm pieces) for even cooking.
- In a large pot, heat 2 tablespoons of oil over slightly higher than medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the cubed beef and stir. Cook for 1 minute, then season with 0.5 tsp salt and 0.5 tsp black pepper. Continue cooking for 5–7 minutes, until the beef starts to brown slightly.
- Add the carrots, eggplant, tomatoes, potatoes, and bell pepper to the pot. Pour in the beef stock and stir to combine. Bring to a simmer and cook uncovered for 5 minutes.
- Add 1 tbsp of tomato sauce, remaining salt and black pepper (1 tsp each), and 0.5 tsp of smoked paprika. Stir well and continue simmering for another 15 minutes.
- Taste the soup and adjust seasoning if needed. Add bay leaves, reduce the heat to slightly below medium, and simmer gently for 30 more minutes until the beef and vegetables are fully tender.
- Remove bay leaves before serving. Ladle into bowls and garnish with freshly chopped parsley, cilantro, or basil as desired.