Saltah (Yemeni Beef and Vegetable Stew)

By simmering lean beef chuck with antioxidant-rich vegetables and aromatic spices, this Yemeni classic provides a high-protein, deeply satisfying comfort meal without excess fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 530 g (1.17 lbs) boneless beef chuck, cut into cubes · 1230 kcal in the whole recipe
• 150 g (5.3 oz) potato, peeled and diced · 116 kcal in the whole recipe
• 150 g (1 medium) yellow onion, finely chopped · 60 kcal in the whole recipe
• 260 g (2 medium) fresh tomatoes, chopped · 47 kcal in the whole recipe
• 100 g (2 medium) green peppers, chopped · 20 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 10 g (2 tsp) olive oil · 88 kcal in the whole recipe
• 400 g (1.7 cups) beef broth · 28 kcal in the whole recipe
• 1 tbsp dried fenugreek leaves, 1 tsp ground cumin, 1/2 tsp ground turmeric, salt and black pepper

Method

1. Heat olive oil in a deep pot over medium heat, add chopped onion and minced garlic, sautéing for 3 minutes until softened.

   

2. Add the beef chuck cubes, ground cumin, ground turmeric, salt, and black pepper, browning the meat on all sides for 5 to 7 minutes.

   

3. Stir in chopped tomatoes, green peppers, diced potato, and beef broth; bring the mixture to a simmer.

   

4. Cover and cook over low heat for 45 minutes until the beef is tender, then sprinkle dried fenugreek leaves over the stew before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.