Go Back
+ servings
up close photo of middle eastern beef stew with za'atar in white bowl
Print

Middle Eastern Beef Stew with Za'atar

Middle Eastern BEEF STEW with Za'atar for your Instant Pot, oven, slow cooker or stove top! AMAZING flavors in this spiced savory 1-pot stew! This super flavorful, rich Middle Eastern Beef Stew with Za'atar is the ultimate comfort food, transporting you to Israel and Northeastern Africa with its warming spices and wooing herbs. Both exciting and calming, enjoy the exotic depths of the earthy za'atar blend with nourishing beef.
Course DInner, Main Course
Cuisine African, middle eastern
Keyword beef stew, gluten-free, keto, low-FODMAP, middle eastern, paleo, whole30, za'atar
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 305kcal
Author Megan
Cost $20

Equipment

  • Instant Pot pressure cooker or pot with lid for cooking stew on the stove top, or a Dutch oven for oven cooking that's also stove top safe, or slow cooker such as a Crock Pot
  • optional sheet pan

Ingredients

  • 2 pounds beef chuck roast or stew meat, cubed; or short ribs
  • 1 to 1-½ pounds potatoes (2 large), peeled; or cassava root (for AIP) (I like to use frozen cassava that's already peeled from the Asian grocery store). For Keto, use turnips, or omit for Keto; instead, serve with a side of Herb Roasted Cauliflower.
  • 4 to 5 cups water depending on how big your pot is and how much stew base you want (There is plenty either way, but if you want it soupier, add the full 5 cups. If you only use 4 cups, reduce the tapioca flour to 3 Tablespoons.)
  • 1 bunch radishes trimmed and cut in half or quartered
  • 4 large carrots or small parsnips, or I use a combination of both; I like to use white carrots -- Omit for Keto, (sub and stir in 1 lb steamed green beans after the stew is done cooking).
  • ¼ cup za'atar spice blend <-- That link or: (See homemade recipe in Notes section below; also see AIP variation in Notes below.)
  • 1/4 cup tapioca flour Omit for Keto, (and use 1/8 teaspoon xanthan instead: whisk to blend in well, no need to simmer broth to thicken)
  • 4 teaspoons sea salt or Homemade Potassium Salt
  • Optional: 1 14-ounce can garbanzo beans drained -- or use dried garbanzo beans, if they're sprouted or soaked overnight in plain water first, and cook them with the beef; omit for Paleo/Wh30/AIP
  • fresh thyme and sumac optional garnish

Instructions

To roast radishes separately (and carrots/parsnips for non-Keto; add cauliflower for Keto)

  • Toss with 2 Tablespoons avocado oil. Roast in preheated 400° oven for 35-45 minutes. If roasting parsnips, watch them closely: they cook and burn a lot more quickly. Check and rotate parsnips after just 15 minutes. Parsnips will be done at different times, starting at 25 minutes; remove them in stages as they brown, so they don't get too dark. Note: If you are oven-baking this recipe and want to cook both the roasted veggies and the stew at the same time, roast the veggies at the lower 350° temperature for longer (give them up to 1 hour, but check on them, and flip them.)
    roasted parsnips carrots and radishes

Middle Eastern Beef Stew with Za'atar

  • Instant Pot: Add beef to insert pot. Add water and za'atar, and stir to mix, so herbs are wetted. If making the one-pot version (no roasting of veggies), add the veggies and optional beans to the pot. Top all with whole root veggies (potato, cassava, or turnip for Keto). Press "Stew" button, and cook 35 minutes. When cooking time ends, allow to release pressure naturally for 25 minutes, then do a QPR.
    Slow-cook Oven Bake Method (use a stove-top safe vessel for the finishing step when you'll need to thicken the stew): Preheat oven to 350°. Add beef to pot. Add water and za'atar, and stir slightly to mix, so herbs are wetted. If making the one-pot version (no roasting of veggies), add the veggies and optional beans to the pot. Top all with whole root veggies (potato, cassava, or turnip for Keto). Cover with tight fitting lid. Cook 30 minutes, then reduce temperature to 325°, and cook 2 hours, or until meat is tender.
    Stove top: Assemble the pot the same as outlined above for the oven method. Use the full 5 cups water. Cover with tight fitting lid. Slow simmer over medium-low heat for 2 to 2-½ hours, until meat is tender. Adjust heat to maintain slow simmer.
    Slow Cooker: Assemble the pot the same as outlined above for the oven method. Use the full 5 cups water. Cover with lid. Cook on Low heat 8 to 12 hours, until meat is very tender. Remove potatoes, cassava or turnips once they're tender, about 6 hours; set aside while stew finishes cooking.

Finish the stew with thickening:

  • Remove potatoes, cassava root or turnips to cutting board while you thicken the stew. Cut them into bite-size cubes. Set aside. (Optional: Heat a thick-bottomed pan over medium heat, add a Tablespoon of oil to the pan; fry cubes of cassava or other root, just a portion of them, for garnish.)
    In your main stew pot, move the meat to the outer edges so you can easily pour thickener into the center of the pot and be able to whisk it in.
    How to add thickener -- Paleo version: In a small bowl, stir together ¼ cup water + ¼ cup tapioca flour; with a fork or small whisk works best. With the stew still simmering (on IP, press Sauté button if needed; for oven pot, place over low heat), stir in tapioca flour slurry, and simmer just briefly as you continue to stir. Stew will visibly thicken. Remove from heat. For Keto version: your stew that is done cooking does not need to be simmering to thicken. While already whisking, fan in xanthan, and whisk well. Stew will visibly thicken with vigorous whisking after about 30 seconds. Now the stew base is all done, and it's time to serve.
    beef stew in pot
  • Stir back in chopped potatoes, cassava or turnips + the chopped root veggies or other veggies that may have been roasted. Or, reserve any you may wish to use on the top for garnish, including optional fried cassava (or potato or turnips). Also optionally garnish with fresh thyme and sprinkling of sumac.
    beef stew with zaatar in white bowl
  • Serve!

Notes

To make your own Za'atar

Mix up a batch, and then seal in a small storage jar, in a dark pantry for future uses, after measuring out the amount you'll need for this recipe.
  • 1/2 cup ground sumac
  • 3 Tablespoons dried marjoram
  • 3 Tablespoons dried thyme
  • 2 Tablespoons white sesame seeds, optionally toasted
  • 2 Tablespoons dried oregano
  • 2 teaspoons Celtic sea salt, Maldon sea salt or Homemade Lite Salt (higher in potassium)
  • 1/2 teaspoon freshly ground black pepper
  • optional: 1 Tablespoon cumin

For AIP

The herb blend in this recipe is super flavorful, thanks to oregano and thyme. For AIP, use this blend:
  • 3 Tablespoons each: marjoram, thyme and oregano
  • 1 Tablespoon dried ginger
  • 2 teaspoons Celtic sea salt
If you're at the re-intro stage, also add in 2 Tablespoons cumin.
Then, after the stew is done cooking, add and stir in:
  • 2 Tablespoons fresh lemon juice

The following nutritional data is for the Keto version of this recipe, which uses turnips and green beans.

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 607mg | Potassium: 869mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 3mg