Za’atar Beef Stew

Ingredients

• ¼ cup neutral oil
• 1½ lbs stewing beef
• ½ tbsp salt
• ½ tbsp pepper
• 2 tbsp flour
• ¼ cup water
• 1 cup celery, diced
• 1 cup carrot, roughly chopped to 1” pieces
• 1 cup onion, diced
• 2 gloves of garlic, minced
• ½ cup mini potatoes, halved
• 2 tbsp za’atar
• 1 tbsp tomato paste
• 1 cup red wine
• 1.5 litres beef broth

Tahini cream (optional):

• 2 tbsp tahini
• 3 tbsp water
• ¼ cup sour cream
• 1 tbsp honey

Directions

1. Heat neutral oil over medium high heat in a Dutch oven. Coat stewing beef in salt, pepper, and flour. Sear stewing meat for 3-4 minutes or until browned. Sear in batches if necessary. Remove beef from the Dutch oven and set aside.
2. Add celery, carrots, onions, and water to the Dutch oven and use a wooden spoon to deglaze any fond. Saute for 3-4 minutes, then add potatoes, za’atar, and tomato paste. Stir steadily for 2-3 minutes or until fragrant.
3. Deglaze with red wine. Allow the alcohol to cook for 2-3 minutes, then add beef broth and seared stewing beef.
4. Cover and deposit into the oven at 375F for 90 minutes.
5. Remove from the oven, uncover and deposit back into the oven for another 90 minutes or until beef is tender and the braising liquid has thickened nicely.
6. Enjoy as is, or serve with rice, chives, pickled onions, and tahini cream!

For the Tahini cream:

1. Mix together and spoon over beef stew.