Egyptian Lahma Bil Basal (Beef With Rich Onion Sauce)
This dish is an Egyptian household staple, extremely popular for its simplicity and amazing flavor. The slow cooked stew meat cubes become melt-in-your-mouth tender and are drenched in a thick, delicious onion sauce flavored by thinly sliced onions that soften completely into a luscious liquid throughout the long cooking process. This is a nourishing dinner that requires minimal effort to prepare - it practically cooks itself.
A Recipe That Has The Sweetness Of Simplicity
Although it’s definitely not a traditional Egyptian ingredient, I used bison bone broth instead of chicken stock. Whatever you have on hand will definitely work just fine, but our bone broth has an especially rich flavor that I love adding to dishes whenever there’s an opportunity. Chicken broth would be delicious as well and you could even use two chicken bouillon cubes. Just add them in during the initial sauté step, before adding 1 ½ cups of water in place of the bone broth.
The flavor of this is amazing on its own, with a good sear on the stew meat adding a nice depth and the onions cooking down into a savory and slightly sweet sauce. However if you feel inspired to add some hot sauce or garlic, either would go perfectly with this recipe. Personally I love the simplicity of this dish and the way the flavors and cooking method form a perfect synergy to create something really satisfying.
Grass Fed & Finished New Mexican Beef
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. As you might guess, this means the grass is incredibly pure and nutritious.
Always Hand Cut By Master Butchers
Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. We felt the same way, until we began sourcing from this farm. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
We work exclusively with masterful local butchers. Our beef is cut by Amish butchers who have been practicing their craft for generations. Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness. Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door.
- 1 pound grass fed beef stew meat
- 4 medium to large yellow onions, sliced super thin
- 1 ½ cups bison bone broth
- 1 bay leaf
- 2 tablespoons bison tallow or butter
- 1 tablespoon avocado oil
- Sea salt and freshly ground pepper
- Water as needed
Also Read: Korean BBQ Beef Bulgogi
- Heat the bison tallow (or butter) and avocado oil in a medium saucepan over medium-high heat. When it’s hot, add in the stew meat cubes. Cook until they’re nicely seared on all sides with rich brown color, indicating all the flavor that they’ll add to the sauce. Searing meat causes a chemical reaction similar to caramelization that adds delicious flavor compounds.
- Turn the heat down to medium low. Add the sliced onions and bay leaf to the saucepan and season generously with salt and pepper. Cook, stirring frequently, for about 12 minutes.
- Pour the bison bone broth into the saucepan. Turn the heat down to low. Cover with a lid and cook for 2-4 hours. Check the liquid level periodically during cooking, and add water as needed to make sure it’s not dry. More than likely there will be plenty of liquid between the water content of the onions and the bone broth.
- When cooking is completed, the stew meat should be extremely tender with a thick, flavorful onion sauce. The super thin cut onions will cook down completely to contribute to the wonderful thickness of the sauce.
- Serve with steamed rice, warm pita bread or even on top of pasta.