hearty stew

An authentic Lebanese dish made with dried or freshly picked jews mallow leaves  cooked with chicken strips then simmered in seasoned chicken broth is absolutely delicious over steamed rice, lemon and crushed red peppers if you like it spicey

Mloukhieh

box Malukhieh (Jews Mallow leaves)

chicken (or 4 chicken breasts)

water

onion (quartered)

olive oil

garlic (minced)

kamooni (or cumin)

coriander

bouillon cubes

7 spices (or all spice)

lemon (juice)

salt

cilantro (chopped)

Boil a whole chicken in a large pot (add in a quartered onion for aroma), filling the water more than half way (about 12 cups). Allow to boil on low heat, covered for 40 minutes.  Drain into a bowl to sift the chicken broth, then set chicken aside to cool.  Once cooled remove the chicken meat off the bones and break apart.  Set aside.  

In the meantime, pick out the leaves from any dirt and place them in a large bowl, throwing out long stems and yellow leaves.  Throw away the remaining little crushed leaves.  Wash the leaves in a colander very well using warm water.  Place back in the large bowl, add warm water and allow to sit for 1/2 hour then drain using a colander.  Repeat washing about 5 times.

In the same large pot you boiled the chicken in, add olive oil, minced garlic, half the amount of chopped cilantro and saute’ on high heat for about a minute.  Add in the washed Mloukhieh leaves and continue to sauté for another 5 minutes.  

Add in the chicken, the chicken broth to cover the Mloukhieh, coriander, seven spices, Kamooni OR cumin, lemon, bouillon cubes and mix.  Add in the remaining fresh minced cilantro. Cover and set on simmer for 20 minutes.  Enjoy over steamed white rice topped with cayenne pepper, chopped cilantro and more lemon juice!

https://www.youtube.com/watch?v=jpClEjZhKs0

Mloukhieh with Chicken – a well known traditional middle eastern recipe that originated from ancient Egypt is loved by many today! This Lebanese style Mloukhieh is made with leafy greens used in Lebanese and Egyptian cuisine called Jews Mallow.



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Mlukhieh- https://tastegreatfoodie.com/2020/12/10/mloukhieh-with-chicken/

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EASY MLUKHIEH WITH CHICKEN

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Paprika and Turmeric

Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.

Vegetables

Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.

Bone Broth

Add bone broth and scrape the brown bits from the bottom of the Pot.Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth. 

Pressure Cook

Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it's done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

https://mediavine-res.cloudinary.com/video/upload/ixzzdnqz9sfcnvpy5sxx.mp4

This Lebanese okra stew is made with tender beef and okra stewed in a delicious rich tomato sauce.

Lebanese Okra Stew

lb baby okra- frozen bags

lb sirloin steak- cut into 1 inch pieces

garlic cloves- cut into round pieces or diced

onion-

all spice

tsp black pepper

cinnamon

tomato paste

tomatoes-

pomegranate molasses- If available or lemon juice

salt-

In a medium size non-stick pot over medium-high...

In a medium size non-stick pot over medium-high heat, heat olive oil, then add the onions, salt and garlic. Sauté for about 5-8 minutes or until onion is wilted but not browned.

Add beef tips and spices. Mix well with...

Add beef tips and spices. Mix well with the onion and garlic mixture. Cook for  10 minutes, stirring frequently to ensure all sides of beef and are cooked.

Add water and bring mixture to a boil.

Lower heat to medium low, cover the pot...

Lower heat to medium low, cover the pot and simmer for additional 25-35 minutes or until beef is tender.

Add the okra, cook for 10 minutes, until...

Add the okra, cook for 10 minutes, until soft.

Add tomato paste and fresh diced tomatoes. Mix...

Add tomato paste and fresh diced tomatoes. Mix well to incorporate everything together and cover the pot. Simmer for additional 10 minutes until sauce thickens.

Stir in pomegranate molasses, taste and adjust salt.

Serve over Lebanese rice if you'd like and...

Serve over Lebanese rice if you'd like and enjoy!

Senate Bean Soup is a hearty and savory dish with deep roots in American culinary tradition, famously served daily in the U.S. Senate dining room for over a century. This recipe blends a ham bone with a variety of beans, vegetables, and seasonings for a rich, comforting flavor. The mix of ranch-style pinto beans, jalapeño-spiced beans, and creamy bean and bacon soup gives it a robust, layered taste with just a hint of heat. Slow-cooked for hours, the flavors meld together, making it perfect for cold days or large gatherings.

Senate Bean Soup

ham bone

onion (chopped)

½ bell pepper (chopped)

ham (chopped)

oz ranch-style pinto beans

oz “Husband Pleasin’” style navy beans (1 can)

oz ranch beans (2 cans)

oz bean and bacon soup (2 cans)

water (use empty soup can to measure)

Chop the onion, bell pepper, and ham. Mince the garlic.

Step 1: Prepare Ingredients

Process beans in a blender or food processor until smooth, if desired, for a creamier texture.

Step 2: Process Beans

In a large soup pot or Dutch oven, place the ham bone, chopped vegetables, ham, processed beans, and all canned beans and soups. Add water.

Step 3: Combine Ingredients

Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 3 hours, stirring occasionally, until flavors are well blended and soup has thickened.

Step 4: Cook Slowly

Remove ham bone, shred any meat from it into the soup, and discard the bone. Serve hot with crusty bread.

Step 5: Serve

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.

Texas Cowboy Stew

bacon

beef

onion

garlic (about 2 cloves)

sausage

(14.5-ounce) can diced tomatoes (not drained)

pinto beans (drained and rinsed)

black beans

(15-ounce) can whole kernel corn (drained)

potatoes

beef broth

cumin

chili powder

salt (to taste)

black pepper (to taste)

Cook

Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.

brown

Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.

Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.

simmer

Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Top 5 hearty stew recipes from across the web

The most viewed hearty stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mloukhieh

Instant Pot Best Keto Beef Stew Rec...

Lebanese Okra Stew

Senate Bean Soup

Texas Cowboy Stew

Top 5 hearty stew recipes from across the web

The most viewed hearty stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mloukhieh

Instant Pot Best Keto Beef Stew Rec...

Lebanese Okra Stew

Senate Bean Soup

Texas Cowboy Stew

The most viewed hearty stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine