After the first rain comes, and the wind swirls the fallen leaves and makes it clear that she is here to stay at least until spring, I find myself returning to one of the dishes that always warm my heart, and my belly. Although as a child I did not agree to eat foods that contained more than one ingredient...I did have a few exceptions. Beef stew was one of them. The scent that enveloped me when I first came home from school made my taste buds dance, and I’d immediately sit at the table. I didn’t even have to check the pots. “"Should I make you a plate?" mom would ask, “sure” I’d answer raising the fork “I’m starving”. “Are you sure you know how to eat a dish where the beef is mixed with vegetables?” mom would ask with a mischievous smile, and place the plate in front of me. “Yes, I-drfedrcs” I’d answer with my mouth full.
Ingredients
2 lb beef cubes for stew
1 onion diced
3 garlic cloves minced
1 carrot diced
1 turnip diced
1 celery root diced
2 celery stalks diced
2 cups chickpeas cooked
1 red hot pepper seeded and sliced
2 TBS canola oil
1 tsp sweet paprika
1 tsp paprika
1 tsp cumin
1 tsp turmeric
½ tsp cardamom
1 tsp salt
1 tsp black pepper
Water to cover
Heat canola oil in a deep pot over high heat. Add beef cubes and fry to brown all sides, about 5-6 minute in total.
Remove beef from pot and set aside. Add onion to the pot and fry to golden. Add garlic and hot pepper, stir and fry 1 more minute. Add all ingredients and spices (besides water), stir well. Cover the pot and steam for 4 minute over high heat. Add water to cover and bring to boil. Cover the pot, lower the heat and cook for an hour over low heat.
