SYR: Layered Sweet-and-Sour Beef Stew
Source of Recipe
"A Fistful of Lentils", by Jennifer Felicia Abadi
Layered Sweet-and-Sour Beef Stew in the Pot
LAYERED:
2 pounds ground chuck
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
2 teaspoons ground allspice
3 tablespoons vegetable oil
2 medium yellow onions --cut into 8
-- wedges and separated
-- into layers
1 large white potato -- peeled and cut
-- into 8 chunks
1 large sweet potato -- peeled and cut into 8 chunks
1/4 cup pitted prunes
1 medium black eggplant -- cut into
-- 1-inch chunks
1 can unsalted crushed tomatoes
-- (28 ounces)
SAUCE:
1 can unsalted tomato paste (6 oz)
1/2 cup fresh lemon juice
plus
3 tablespoons lemon juice
1 tablespoons Worcestershire sauce*
1 tablespoon tamarind paste**
1/4 cup brown sugar -- firmly packed
-- (omit if using Easy
-- Tamarind Sauce)
1/4 teaspoon salt
2 1/2 cups cold water
TO SERVE:
1 recipe Basic Syrian Rice
-- (see separate recipe in
-- the Middle Eastern
-- category)
* If possible use Lea & Perrins or another brand that lists tamarind as an ingredient.
** If you cannot obtain tamarind paste, see the recipe for Easy Tamarind Sauce (check the
Ethnic Middle Eastern category for the recipe)
Prepare the layers. Combine the meat with the salt, pepper, cinnamon, and allspice in a medium-size bowl, mixing well by squeezing everything together with your hands.
Pour the oil into a large heatproof casserole. Spread half the onions in a single layer over the oil. Using half the meat, form a layer about 1/2 inch thick over the onions, pressing it down firmly. In layer fashion, proceed with the rest of the onions, then half the white potato, half the sweet potato, half the prunes, half the eggplant pieces, and half the crushed tomatoes in that order, pressing each layer down firmly and repeating the layers until all the meat, vegetables, and prunes have been used.
PREPARE THE SAUCE: Combine the tomato paste, lemon juice, Worcestershire, tamarind paste (if using), brown sugar (if using), and salt in a medium-size bowl. Gradually add the water. Mix well. Pour the sauce over the layers. Cover and simmer over medium-low to low heat for 1 hour. Taste the sauce to see if it has a sweet-tart flavor. Correct the seasonings, adding a little more brown sugar if the sauce is too tart or lemon juice if it is too sweet.
Preheat the oven to 350 degrees F. Place the casserole in the oven and bake until the potatoes are very soft and the eggplant has lost all its sponginess, 1 1/2 to 2 hours. Let cool for 10 to 15 minutes before serving.
Serve hot, accompanied by the rice.
Makes 6 servings
Categories: Casseroles, Ground beef, Jewish, Syrian
Recipe typed for you by Judi Mae Phelps.
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