Beef and potatoes braised together in a warmly spiced tomato broth, a simple, everyday Lebanese comfort stew served over rice.
Yakhnet batata is a straightforward, unfussy stew found in Lebanese households on any given weeknight, beef and potato chunks simmered together in a tomato-based broth until both become tender and the flavors meld completely. The dish leans on a simple aromatic base of onion, garlic and a touch of baharat, letting the beef's natural richness and the potato's starchiness carry most of the work rather than relying on a long list of spices. Ladled generously over rice, with the potatoes having soaked up much of the savory broth by the time it's served, yakhnet batata exemplifies the kind of everyday, sustaining home cooking found across the Levant.
Serves 4
Heat olive oil in a heavy pot and brown the beef cubes on all sides, about 10 minutes; remove and set aside.
Cook onion in the same pot until soft, add garlic, then stir in tomato paste, cooking 2 minutes.
Return the beef to the pot with water or stock, baharat, salt and pepper; cover and simmer 45 minutes until nearly tender.
Add the potato cubes and continue simmering, covered, 20-25 more minutes until both the beef and potatoes are fully tender.
Add the potatoes partway through rather than at the start so they don't overcook and turn mushy before the beef is ready.
Taste and adjust salt, then garnish with parsley and serve hot over rice.
Brown the beef thoroughly before braising — this deep color builds a significant part of the stew's overall flavor.
Add the potatoes partway through the cooking time, not at the start, so they finish tender without falling apart.
Keep the braise at a gentle simmer throughout; boiling too hard toughens the meat rather than tenderizing it.
Adding green beans or peas along with the potatoes gives extra color and nutrition.
Lamb can substitute for beef, adjusting the cooking time slightly depending on the cut.
A version with a splash of lemon juice stirred in at the end brightens the finished dish.
Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.
Yakhnet dishes, meaning stew in Arabic, form an entire category of everyday Levantine home cooking, with beef and potato being one of the most common and accessible combinations found in Lebanese kitchens across generations.
Yes, brown the meat and onion on the stovetop first, then transfer to a slow cooker with the remaining ingredients and cook on low for 6-7 hours, adding potatoes partway through.
A mix of allspice, cinnamon and black pepper approximates the blend reasonably well for this simple stew.
They were likely added too early or cooked too long — add them partway through the braise, not at the very beginning.
Per serving (380g / 13.4 oz) · 4 servings total
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