Editorial sample recipeEgyptianbeginnerhalaldairy-freegluten-free

Egyptian Kamounia Cumin Braised Beef With Garlic And Tomatoes

Name: Egyptian Kamounia Cumin Braised Beef With Garlic And Tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 600 g Beef chuck roast, cut into 1-inch cubes; 2 tbsp Ground cumin; 6 clove Garlic, minced; 1 medium Yellow onion, finely diced; 2 tbsp Tomato paste; 400 g Crushed canned tomatoes; 2 tbsp Olive oil; 400 ml Halal beef broth

A comfort stew featuring tender beef simmered in a fragrant tomato garlic sauce accented with warm ground cumin and sweet spices.

Prep: 15 min
Cook: 50 min
Total: 65 min

AI-generated illustration of Egyptian Kamounia Cumin Braised Beef With Garlic And Tomatoes

AI illustration

Technique to learn

Spiced Tomato Braising

Searing seasoned proteins before gently simmering in an aromatic, reduced tomato sauce to build deep stew body and tender texture.

Instructions

Step 1: Season beef cubes with one teaspoon of salt, half a teaspoon of black pepper, and one tablespoon of ground cumin.
Step 2: Heat olive oil in a saucepan over medium-high heat and brown the beef cubes on all sides for 5 to 6 minutes; remove beef and set aside.
Step 3: Add diced onion and minced garlic to the saucepan, sautéing over medium heat for 4 minutes until softened.

Step 4: Stir tomato paste and the remaining tablespoon of ground cumin into the onions, cooking for 1 minute until fragrant.

Step 5: Pour in crushed tomatoes and beef broth, stir well to scrape up browned bits from the pan bottom, and return beef to the pot.

Step 6: Bring stew to a simmer, cover tightly, reduce heat to low, and cook gently for 40 to 45 minutes until beef is fork-tender before serving.

Cooking tips

Briefly cooking tomato paste and cumin together in hot oil unlocks rich warm aromatics without bitterness.
Cut beef into consistent one-inch cubes so all pieces become tender at the same cooking time.
Original home-cooking adaptation inspired by Egyptian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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