Beef and Tomato

Inspired by the heart of Middle Eastern home cooking

There’s something magical about the way Auntie Eman cooks—no measuring cups, just instinct, tradition, and love. This beef and tomato dish is a perfect example. Inspired by Middle Eastern flavors, it brings together tender beef, ripe tomatoes, and a gentle kick of chili, all simmered in rich, onion-infused olive oil.

In many Middle Eastern homes, especially across Palestine, Jordan, and Syria, simple stews like this are everyday comfort food. The ingredients are humble—just beef, tomatoes, onion, and a pepper or two—but the result is deeply satisfying. The use of leftover onion oil, the ritual of soaking and peeling tomatoes, the way the heat builds slowly with jalapeño or serrano—all of it speaks to a cuisine that’s generous, resourceful, and full of soul.

This dish is usually served with warm bread or a plate of rice, and always topped with fresh herbs from the garden. It’s the kind of meal that makes you feel taken care of. Exactly the way Auntie Eman intended.

Auntie Eman's Beef and Tomato

A dish that’s full of heart, just like Auntie Eman. Simple ingredients, bold flavor, and the kind of comfort that lingers.

Ingredients:

• 1/2 lb beef stew meat, cut into smaller bite-sized chunks

• 1/2 onion, chopped

• 2 tbsp olive oil (leftover oil from frying onions works beautifully)

• 4–5 Roma tomatoes, washed

• 1 jalapeño pepper, chopped (or a mix of serrano and poblano if jalapeño isn’t available)

• 1/2 tbsp tomato paste

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Soak the Tomatoes: Place the Roma tomatoes in a bowl of hot water to loosen the skins. Set aside while you begin cooking.

   
   

2. Sauté the Onion: In a skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook for a few minutes until soft and fragrant.

   
   

3. Brown the Beef: Add the beef to the pan and cook, stirring occasionally, until browned on all sides and starting to release its juices.

   
   

4. Add the Good Stuff: Stir in the tomato paste and chopped peppers. Cook for a couple more minutes so the flavors begin to come together.

   
   

5. Peel and Chop Tomatoes: Take the tomatoes out of the hot water, peel off the skins, and chop them roughly.

   
   

6. Simmer: Add the chopped tomatoes to the beef and stir. Lower the heat and let everything simmer gently until the meat is tender and the tomatoes have melted into a savory sauce—about 25–30 minutes. Stir occasionally.

   
   

7. Season and Finish: Add salt and pepper to taste. Give it a final stir.

   
   

8. Serve and Garnish: Spoon into a serving dish and top with fresh chopped parsley.