Anthony Bourdain’s Beef Stew prepared in a halal friendly version with tender beef, hearty vegetables, and a rich slow simmered broth.

Scale

2 lbs halal beef chuck, cut into 1 inch cubes

2 tablespoons vegetable oil

4 cups beef broth

1 cup pomegranate juice or unsweetened grape juice

3 large carrots, chopped

3 medium potatoes, diced

2 stalks celery, chopped

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon halal Worcestershire sauce

2 teaspoons dried thyme

2 bay leaves

Salt and pepper to taste

Fresh parsley for garnish

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1. Brown beef in batches until seared

2. Cook onion, carrots, celery, and garlic

3. Add tomato paste and cook briefly

4. Deglaze pot with juice and simmer

5. Return beef and add broth and seasonings

6. Simmer covered until tender

7. Add potatoes and cook until soft

8. Adjust seasoning, remove bay leaves, garnish and serve

Use low sodium broth

Brown meat in small batches

Stew tastes better the next day