Vegetable stew with beef - 'Munazaleh'

Vegetable pot with beef - "Munazaleh"

Total preparation time: 1 hour and 10 minutes
Preparation time: 20 minutes
Cooking time: 50 minutes
Number of servings: 4-6

Introduction
Beef vegetable stew, known as 'Munazaleh', is a dish that combines the flavor of tender meat with the freshness of vegetables. It is a cozy dish, ideal for chilly days or a family meal. This recipe is not only tasty but also full of nutrients, thanks to the variety of ingredients used. Over time, this dish has been adapted according to the ingredients available, becoming a symbol of culinary imagination.

Ingredients
To prepare this delicious beef vegetable pot, you will need the following ingredients:

- 500 g of beef (ideally from the leg or neck)
- 4-5 large tomatoes
- 2 large potatoes
- 2 medium zucchini courgettes
- 1 large eggplant
- 2 bell peppers (preferably one green and one red)
- 1 red capia pepper
- 3 carrots
- 1 onion
- 3 cloves garlic
- 1 broccoli
- 1 cup frozen peas and green beans (optional)
- 4 tablespoons olive oil
- 2 teaspoons ground mixed seasoning (pepper, cloves, coriander, cardamom, cinnamon, nutmeg, nutmeg, ginger)
- Thyme (to taste)
- 2 bay leaves
- Salt (to taste)

Preparing the ingredients
1. Beef: Cut the meat into approximately 3-4 cm pieces. This size allows for even cooking and tender texture.
2. Tomatoes: Blanch the tomatoes in boiling water for 1-2 minutes, then peel and chop finely. This step will help make the sauce smoother and more flavorful.
3. Vegetables: Peel the eggplant and cut into 1-inch cubes. Do the same with courgettes and potatoes. Cut the carrots into rounds and chop the onion and garlic finely. Julienne the peppers, and wash the broccoli and cut into small florets.
4. Peas and green beans: If you're using frozen peas and green beans, leave them at room temperature for a few minutes before adding them to the pot.

Preparing the pot
1. In a non-stick saucepan, add the 4 tablespoons of olive oil and heat over medium heat. Olive oil not only adds flavor but also helps absorb nutrients from the vegetables.
2. Add chopped onion and garlic and sauté until golden brown. This step is essential as the flavors develop and intensify.
3. Add the julienned peppers and continue to saute, stirring occasionally, until the peppers become slightly soft.
4. Next the potatoes and carrots, stirring well to combine the flavors. After a few minutes, add the remaining vegetables (eggplant, zucchini, tomatoes, peas and beans).
5. Season with salt and add the seasoning, bay leaf and thyme. These will bring a rich, complex flavor to the pot.
6. When the mixture begins to boil, cover the saucepan with a lid and reduce the heat to low. Allow the pot to simmer for 15 minutes, stirring occasionally.
7. In the meantime, add the cooked beef (which has been half-cooked in salted water) and pour in a cup of soup (or water if you don't have soup on hand). Cover again and simmer for 20 minutes.
8. In the last 10 minutes, add the broccoli florets to cook slightly and remain crisp. Broccoli is a vegetable with many nutritional benefits, rich in vitamins and minerals.

Serving
The beef vegetable pot can be served warm with a side of rice cooked in salted water and a drizzle of palm margarine. The combination of flavors will delight your taste buds, and serving with green olives and roasted pepper salad will add extra flavor and freshness.

Tips and variations
- You can experiment with the vegetables you have on hand or like, such as mushrooms or cauliflower.
- If you prefer a vegetarian pot, you can omit the meat and add more vegetables or vegetable protein sources such as lentils or chickpeas.
- Add a squeeze of lemon juice at the end to intensify the flavors.
- An interesting variation would be to serve the pot with a dollop of Greek yogurt on top, bringing a creamy and refreshing contrast.

Nutrition facts
This beef vegetable pot is not only delicious but also nutritious. Each serving contains approximately:
- Calories: 350-400 kcal (depending on the portions of meat and vegetables used)
- Protein: 25 g
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 7 g

Frequently Asked Questions
1. Can I use chicken instead of beef?
- Yes, chicken is an excellent alternative and can make the preparation easier.

2. What can I use instead of olive oil?
- Sunflower oil or rapeseed oil are good options, but olive oil offers a richer flavor.

3. Is this recipe suitable for freezing?
- Yes, the pot can be frozen. Just make sure you let it cool completely before putting it in airtight containers.

4. How can I improve the flavor of the pot?
- Adding fresh spices or aromatic herbs such as parsley or dill just before serving can intensify the flavor.

I hope this beef and veggie pot recipe brings joy and flavor to every meal! Enjoy!