Slow-Cooked Beef with Root Vegetables

Name: Slow-Cooked Beef with Root Vegetables (Kabab Halla)
Cuisine: Egyptian
Ingredients: 4 tbsp olive oil; 3 whole garlic cloves; 700 g (1 lb 9 oz) small yellow onions, peeled; 3 carrots, peeled and cut into 2cm (¾in) rounds; ½ tsp ground allspice; ½ tsp ground nutmeg; 700 g (1 lb 9 oz) beef chuck, diced; 1 cinnamon stick; 1 bay leaf; 300 ml (10½ fl oz/1¼ cups) hot water; Sea salt and ground black pepper; Sea salt and ground black pepper

Kabab Halla

Preparation info

Serves
4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Kabab halla is Egypt’s rustic beef stew for the people. Since there is something truly remarkable about the beef in Dakhla, we chose to cook this classic recipe using the organic meat of clover-grazing cows from the heartland of the oasis.

Ingredients

4 tbsp olive oil
3 whole garlic cloves
700 g (1<

Africa
Egypt
Dakhla
Gluten-free
Mediterranean

Method

In a large heavy-based pot a over high heat, heat the olive oil and sauté the garlic and onions together for 2-3 minutes. Add the carrots, allspice and nutmeg and stir for 2-3 more minutes. Add the beef cubes and stir to sear for 5 minutes. Season with salt and plenty of ground pepper. Throw in the cinnamon stick and bay leaf, then pour in the hot water. Reduce the heat to a simmer and cook, pa