Egyptian Potato & Beef Stew
This simple, comforting stew, called Sanyet El Batates, is an easy one-pot meal for fall and winter nights. Home cooks in Egypt often serve this with Aish Baladi, an Egyptian whole wheat flat bread that looks like pita bread but is unique to Egypt. Enjoy it with your favorite bread for dipping in the aromatic, flavorful broth.
- 4 tablespoons butter or extra virgin olie oil, divided
- 1 pound beef chuck roast, cut into 1″ cubes
- 1 pound fresh Roma tomatoes, diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cinnamon
- 1 pound Rosi, peeled and sliced
- 1 large white or yellow onion, halved and sliced
- Heat 2 tablespoons of butter in a Dutch oven over medium high heat, add the beef and sauté until the meat is golden brown, turning frequently, about 10 minutes. Add 1 cup of tap water to the pot, bring to a boil and reduce the heat to a low simmer. Cover and cook for 30 minutes.
- Preheat the oven to 350°F.
- Add the tomatoes to the pot with the beef along with the remaining 2 tablespoons of butter, salt, pepper, and cinnamon. Simmer for 15 minutes uncovered. Add the sliced potatoes and onions to the pot, making sure the sauce covers the potatoes. Add water if needed to keep the potatoes submerged.
- Transfer pot to the oven and cook, uncovered, for 30-40 minutes until the potatoes are cooked through.
- Serve immediately.
If you can’t find Rosi potatoes, look for another FIRM cooking type potato that will retain its shape and a firm texture after cooking.