Egyptian Torly

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the beef stew meat dry with paper towels and season with a pinch of salt and pepper.

   Ca. 3 min.

2. 2

   Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

   Ca. 1 min.

3. 3

   Sear the beef in batches until browned on all sides, then remove the beef from the pot and set aside.

   Ca. 8 min.

   Kokkens note: Do not overcrowd the pot; sear in batches to ensure good browning.

4. 4

   Add the chopped yellow onion to the same pot and cook until softened, about 5-7 minutes.

   Ca. 6 min.

5. 5

   Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

6. 6

   Return the seared beef to the pot, then add the canned crushed tomatoes, beef broth, salt, black pepper, and seven spice blend.

   Ca. 2 min.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.

   Ca. 45 min.

   Kokkens note: Ensure the mixture is simmering gently, not boiling vigorously.

8. 8

   Add the cubed potatoes and sliced carrots to the pot, stir well, and continue to simmer, covered, for another 20 minutes.

   Ca. 20 min.

9. 9

   Stir in the sliced zucchini and trimmed green beans, then cook for a final 15 minutes, or until all vegetables are tender and the beef is very tender.

   Ca. 15 min.

10. 10

    Taste and adjust seasoning as needed.

    Ca. 1 min.

11. 11

    Serve hot, garnished with fresh cilantro if desired.

    Kokkens note: Torly is traditionally served with rice or crusty bread.