Beef stew/bamya

My mother, it has to be said, is not the world’s greatest chef. However, there are a few dishes she cooks that no one else’s recipe can top – one of these is rice (I have no idea how she does it even though I’ve watched her make it a million times) but since that’s off the menu I’m going to tell you about her equally amazing Bamya. It’s a traditional Middle Eastern dish and thus quite spicy and it’s fantastic for winter because it can be eaten by itself like a thick and hearty stew – it really warms you from the inside. I love eating soups and stews in winter.

You will need:

1 tbs of Olive oil

150g of cubed beef

Broccoli

Spinach

1 can of chopped tomatoes (only half is needed about 200g)

1 tbs Tomato paste

½ tsp of chopped dried chillies

3 tbs Curry powder

½ tsp Vegetable stock powder

Salt (to taste)

Pepper (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Though as usual play around with the spices you use, I like mine quite spicy so you may want to adjust the amount of chilli used. I’ve also substituted different ingredients. Mum usually uses onion instead of broccoli and there

is no okra (the traditional ingredient of bamya) to be found here, despite the fact that I’m technically allowed it because this recipe does already take you over your B-list vegetable allowance. I haven’t noticed that it has any effect though, I still lose weight the day after eating it so I’ll keep at it.

First cut the broccoli into medium sized chunks and fry them in the pan along with half a table spoon of olive oil and one tablespoon of curry powder.

When it has started to brown and is coated in spices add the meat and brown it with the next half tbs of olive oil – do not wait for it to cook properly just a little colour on the edges is what we’re aiming for here.

Add the rest of the ingredients except for the spinach, and add just enough water that it covers the meat and the vegetables – no more. Mix thoroughly, cover the pan with a lid, and turn the hob down to a low setting.

Allow the mixture to simmer for an hour and a half stirring occasionally and adding more water if you feel it is necessary (if the liquid has evaporated too much).

The sheer amount of time will allow the liquid to reduce turning what could be a watery soup into a thick stew and also cooks the meat until is beyond tender and melts in your mouth. The green nodules of the broccoli will break apart, dissolve and help to thicken the mixture whilst the stalk will soften taking on an almost potato like texture. 

After the allotted time has passed add your desired amount of spinach and gently stir it in. It should wilt immediately. 

Finally, enjoy J