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–+ servings
Total Time :2 hours
Servings: 6

INGREDIENTS
 

  • 1.3 pounds/600 grams beef short rib or chuck, cut into 1-inch cubes
  • 3 medium gold potatoes, peeled and diced
  • 1.3 pounds/600 grams frozen shelled fava beans
  • 1 large onion, finely chopped
  • Large handful fresh cilantro, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • ½ teaspoon black or white pepper
  • 1 teaspoon garlic granules
  • 5 bay leaves
  • 1 tablespoon allspice berries
  • 4 tablespoons olive oil

INSTRUCTIONS

  • Sear the beef in a pressure cooker with 2 tablespoons of olive oil until browned. Add bay leaves and allspice, cover with water, and cook under pressure for 40 minutes until tender. Strain the broth and reserve.
  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in the potatoes, salt, turmeric, pepper, and garlic and cook for 2 minutes to release the flavors.
  • Add the fava beans, beef, and half the cilantro. Pour in reserved broth or enough water to cover the ingredients. Simmer gently for 1 hour, until the potatoes and beans are tender.
  • Stir in the remaining cilantro just before serving. Ladle into bowls and serve hot.