Mediterranean Kitchen · Slow-Cooked
Sweet Chili Beef Stew
A rich and comforting Sweet Chili Beef Stew simmered with tender lamb meatballs, potatoes, carrots, and chili peppers — a slow-cooked Mediterranean-inspired dish that balances spice, sweetness, and depth.
100% Halal
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The Recipe
Ingredients
For Meatballs:
- 2.5 kg minced lamb
- 20 g salt
- 10 g black pepper
- 250 g onion grated
- 30 g garlic minced
- 75 g flour for coating
For Marinated Meat:
- 75 ml olive oil
- 15 g salt
- 15 g black pepper
- 45 ml apple cider vinegar optional
For Liquid:
- 75 g tomato paste
- 75 g pepper paste
- 2.5 L beef stock
- 5 L water
For Stew:
- 3.75 kg beef large diced (similar size as potatoes)
- 10 chili peppers chopped
- 3.5 kg potatoes large diced (similar size as beef)
- 1.5 kg carrots large diced (similar size as shallots and meatballs)
- 100 shallots
- 20 garlic cloves sliced
- 180 ml grape molasses
- 40 ml apple cider vinegar
- 10 g allspice or a mix of cinnamon, nutmeg, and clove as a substitute
Method
Marinate the Beef
- Place the diced beef in a large bowl. Add 75 ml of olive oil, 15 g of salt, and 15 g of black pepper. If desired, add 45 ml of apple cider vinegar.
- Toss to coat evenly, then gently massage the seasoning into the meat by hand (optional).
- Cover and refrigerate for at least 2 hours, or overnight for a richer flavor.
Prepare the Meatballs
- In a large mixing bowl, combine the minced lamb with the grated onion, minced garlic, salt, black pepper, and 10 g allspice, if desired.
- Knead the mixture thoroughly until well combined.
- Shape the mixture into 1-inch diameter meatballs (around 100 pieces). Roll each meatball in flour to coat lightly.
- In a large pan, heat clarified butter and quickly brown the meatballs for 2–3 minutes. Set them aside for later.
Sear the Beef
- Heat clarified butter and olive oil in a large, deep pot over medium-high heat.
- Sear the marinated beef in batches, cooking until the exterior is browned and slightly crisp, about 4–5 minutes per batch. Set aside.
Prepare the Stew Base
- In the same pot, add more clarified butter and olive oil as needed.
- Sauté the shallots, carrots, potatoes, chopped chili peppers, and sliced garlic for 4–5 minutes.
- In a separate bowl, dilute the tomato and pepper pastes in warm beef stock, then add to the pot along with grape molasses and apple cider vinegar.
- Add the allspice and season with salt to taste. Stir well.
Cook the Stew
- Bring the stew to a gentle simmer, then cover and cook on low heat for 45 minutes, or until the beef and vegetables are tender.
- Add the browned meatballs during the final 20 minutes of cooking.
Final Adjustments
- Taste the stew and adjust salt if needed. Remember that the salt level in the tomato paste can vary, so check seasoning carefully.
- Serve hot, ensuring each portion includes an even amount of beef, potatoes, carrots, and meatballs.
Chef's Notes
Alternative Spice Mix: If allspice is unavailable, a blend of cinnamon, nutmeg, and clove can be used as a substitute.
Uniform Size for Ingredients: Ensure beef and potatoes are cut to similar sizes, while carrots, shallots, and meatballs should be about the same size as well. This consistency helps with even cooking and presentation.
Flour Coating: Coating the meatballs with flour adds thickness to the stew as it cooks. If a thinner consistency is preferred, omit the flour when browning the meatballs.
Salt Adjustment: The stew’s saltiness can vary based on the saltiness of the tomato and pepper paste, so taste and adjust as needed before serving.
Nutrition
Estimated, per serving
528
Calories
8
Servings
Total Time
Halal
Certified
The kitchen behind the recipe
This dish has been on our menu at Aladdin in Houston for nearly twenty years. Cook it at home wherever you are — and when you're in town, come taste the original.