📝 Instructions
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until a nice crust forms on all sides, then remove and set aside. Do not overcrowd the pot.
Reduce heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic, grated ginger, ground cumin, sweet paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Return the browned beef to the pot. Add beef broth, halal soy sauce, tomato paste, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pot to incorporate all that lovely flavor.
Bring the mixture to a gentle simmer, then reduce heat to low, cover tightly, and let it braise for 1.5 to 2 hours, or until the beef is wonderfully fork-tender. Stir occasionally to prevent sticking.
Add the quartered potatoes to the pot, ensuring they are mostly submerged in the rich liquid. If needed, add a little more broth or water to cover them.
Cover again and continue to cook for another 20-30 minutes, or until the potatoes are perfectly tender. For a slightly thicker sauce, uncover for the last 10 minutes of cooking.
Taste the stew and adjust seasoning with salt and pepper if necessary.
Garnish generously with fresh chopped chives or green onions just before serving to add a pop of color and fresh flavor.
💡 Chef’s Tips
For an even more tender and deeply flavored beef, you can marinate the beef cubes in a tablespoon of soy sauce and a pinch of baking soda for 30 minutes before browning. This little trick works wonders!
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