Best 3 Fasoolya Khadra Jordanian Beef Stew Recipes

**Fasoolya Khadra: A Jordanian Beef Stew With A Twist**

Fasoolya Khadra, a traditional Jordanian beef stew, is a hearty and flavorful dish that combines tender beef, green beans, and a medley of spices. This delectable stew is a staple in Jordanian cuisine, often served as a main course alongside rice or bread. Its unique blend of spices, including cumin, coriander, and paprika, gives it a distinct and aromatic flavor that tantalizes the taste buds.

This article presents two variations of the classic Fasoolya Khadra recipe, each offering its own unique twist on this beloved dish. The first recipe, titled "Classic Jordanian Fasoolya Khadra," remains true to the traditional methods and ingredients, ensuring an authentic experience. The second recipe, "Fasoolya Khadra with Spinach and Lemon," adds a refreshing twist with the incorporation of spinach and lemon, creating a vibrant and tangy variation that is sure to impress.

Both recipes provide step-by-step instructions, making them easy to follow even for novice cooks. The detailed ingredient list ensures that you have everything you need to create these delicious dishes. Additionally, helpful tips and suggestions are included to guide you through the cooking process and ensure the best results.

Whether you're looking for a classic beef stew recipe or a flavorful variation with spinach and lemon, this article has you covered. Embark on a culinary journey to Jordan and experience the true essence of Fasoolya Khadra, a dish that is sure to become a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

CALDERETA (FILIPINO BEEF STEW)

Caldereta (Filipino Beef Stew) image

A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice.

Provided by MattOlay V-H

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h25m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1 ½ pounds cubed beef stew meat
salt and ground black pepper to taste
3 cloves garlic, crushed
3 cups water
½ cup unsweetened pineapple juice
1 onion, chopped
1 (14 ounce) can tomato sauce
¼ cup tomato paste
2 red potatoes, diced
1 red bell pepper, sliced
1 large carrot, sliced diagonally
½ pound miniature cocktail sausages
1 (8 ounce) can pineapple chunks, undrained
1 (6 ounce) can medium pitted ripe olives, drained
3 large bay leaves
1 tablespoon hot pepper sauce (such as Tabasco®)

Steps:

Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 25.2 g, Cholesterol 86.1 mg, Fat 35.7 g, Fiber 4.3 g, Protein 26 g, SaturatedFat 11.9 g, Sodium 1168.1 mg, Sugar 15.1 g

FASOLIA (GREEN BEAN STEW)

Fasolia (Green Bean Stew) image

This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!

Provided by thecrazycook

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 (17.5 ounce) package lamb neck
1 tablespoon butter
½ cup chopped onion
4 cloves garlic, chopped
3 cups water
1 ½ cups tomato sauce
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
1 pound green beans
2 potatoes (or to taste), thinly sliced

Steps:

Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

To save time, use pre-cut beef cubes or stew meat. If using a whole piece of beef, cut it into 1-inch cubes against the grain.
Brown the beef in batches to avoid overcrowding the pan and ensure even cooking.
Use a large pot or Dutch oven to accommodate all the ingredients comfortably.
Add the tomatoes, onions, and garlic to the pot and cook until the vegetables are softened.
Stir in the spices and cook for a few minutes to release their flavors.
Add the beef broth, water, and green beans to the pot and bring to a boil. Then, reduce heat and simmer for at least 30 minutes, or until the beef is tender.
Season with salt and pepper to taste.
Serve the fasoolya khadra with rice, pita bread, or your favorite sides.

Conclusion:

Fasoolya khadra is a hearty and flavorful Jordanian beef stew that is easy to make. With its combination of tender beef, green beans, and aromatic spices, this dish is a surefire hit. Whether you're a fan of Middle Eastern cuisine or simply looking for a satisfying and comforting meal, fasoolya khadra is a must-try. So, gather your ingredients, follow the step-by-step instructions, and enjoy this delicious stew with your loved ones.