Lebanese Spiced Beef and Zucchini Stew

Instructions

1. 1

   Prepare your ingredients by washing the zucchini, cutting them into two centimeter cubes, finely chopping the onion, and setting out a wide pot on the counter.

2. 2

   Place the wide pot over medium heat, add the olive oil, and toss in the chopped onion, stirring with a wooden spoon until the onion turns soft and translucent after four minutes.

3. 3

   Add the ground beef into the pot, breaking up any large clumps with your wooden spoon, and cook on medium heat until the meat browns completely and releases its natural juices for six minutes.

4. 4

   Stir in the tomato paste and the mixed seven spices, cooking for one minute so the paste loses its raw smell, scraping the bottom of the pot with your wooden spoon so nothing sticks.

5. 5

   Add the diced zucchini, the warm water, and the salt into the pot, stir everything together well, and bring the liquid to a gentle bubble over medium-high heat.

6. 6

   Lower the heat to low, cover the pot with its lid, and let the stew simmer gently for fifteen minutes until the zucchini pieces are fork-tender and the broth thickens slightly.

7. 7

   Remove the pot from the heat, take off the lid, check that the sauce is rich and savory, and serve the hot stew straight into bowls while still steaming.