Beef Stew With Israeli Couscous Recipe

Prepare Ingredients

1. Cut 1.5 lbs of beef stew meat into bite-sized pieces. 2. Dice 1 large onion, 2 carrots, and 2 celery stalks. 3. Mince 3 cloves of garlic.

Sear Beef

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. 2. Add the beef pieces in batches, searing them until browned on all sides. Remove and set aside.

Cook Vegetables

1. In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes until softened. 2. Add the minced garlic and cook for another 1-2 minutes.

Combine Ingredients

1. Return the beef to the pot. 2. Add 4 cups of beef broth, 1 can (14 oz) of diced tomatoes, 2 bay leaves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper to taste. 3. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Cook Couscous

1. About 15 minutes before the stew is done, bring 2 cups of water to a boil in a separate pot. 2. Add 1 cup of Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10 minutes until couscous is tender and water is absorbed. 3. Fluff with a fork.

Serve

1. Ladle the beef stew into bowls and add a generous spoonful of Israeli couscous on top or serve it on the side. 2. Garnish with chopped fresh parsley, if desired.