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Sumac Beef Stew

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A hearty, aromatic stew featuring tender beef simmered with vegetables and warm, citrusy sumac—perfect comfort food.

Ingredients

Scale
  • 1 ½ lb (700 g) beef chuck, cut into 1‑inch cubes
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 Tbsp ground sumac
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 can (14 oz/400 g) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 bay leaf
  • Optional: 1 Tbsp lemon juice (brighten flavor)
  • Chopped parsley for garnish

Instructions

  1. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper.
  2. Brown beef in batches, about 4 minutes per side, then remove and set aside.
  3. In the same pot, add onion and sauté 3–4 minutes until translucent. Stir in garlic, cumin, sumac, and smoked paprika; cook 1 minute until fragrant.
  4. Return beef to pot, stir in carrots, celery, diced tomatoes, beef broth, and bay leaf.
  5. Bring to a simmer, then reduce heat to low and cover. Cook for 1½–2 hours until beef is tender and flavors meld.
  6. Discard bay leaf. Stir in lemon juice if desired. Adjust seasoning with salt and pepper.
  7. Ladle stew into bowls, garnish with chopped parsley, and serve hot—great with crusty bread or over couscous.

Notes

  • Sumac adds a tart, lemony flavor—adjust amount to taste.
  • Substitute lamb or stewing beef if preferred.
  • Add potatoes or parsnips for extra heartiness.
  • Make ahead: refrigerate and reheat—it tastes even better the next day.
  • For a richer broth, deglaze with a splash of red wine after browning the meat.

Nutrition

Find it online: https://ukfinda.com/sumac-beef-stew/