Hilib Suqaar (Beef and Vegetable Sauté)

cooking.nytimes.com

A staple in Somali cuisine, this hearty beef and vegetable dish is found in restaurants and homes alike. Suqaar comes in several variations, all involving little pieces of meat. This recipe uses boneless beef stew meat, but there is also camel, lamb and chicken suqaar. While everyone has their own spin on suqaar, substituting in their favorite vegetables or additional spices of choice, the foundational ingredients are typically small cuts of meat, aromatic xawaash spice and vibrantly colored peppers. The peppers are the last ingredient added to the suqaar, so cook to your desired level of doneness. Hilib suqaar pairs well with a flatbread like muufo, or spooned over plain white rice or Somali-style spiced rice. If you’d like some heat, make a little basbaas cagaar, a fiery green hot sauce that can be served on the side. A staple in Somali cuisine, this hearty beef and vegetable dish is found in restaurants and homes alike. Suqaar comes in several variations, all involving little pieces of meat. This recipe uses boneless beef stew meat, but there is also camel, lamb and chicken suqaar. While everyone has their own spin on suqaar, substituting in their favorite vegetables or additional spices of choice, the foundational ingredients are typically small cuts of meat, aromatic xawaash spice and vibrantly colored peppers. The peppers are the last ingredient added to the suqaar, so cook to your desired level of doneness. Hilib suqaar pairs well with a flatbread like muufo, or spooned over plain white rice or Somali-style spiced rice. If you’d like some heat, make a little basbaas cagaar, a fiery green hot sauce that can be served on the side.

2 tablespoons olive oil

1 large white onion, halved and sliced

1 pound boneless beef stew meat, cut into ½-inch cubes

Salt

5 garlic cloves, minced

4 teaspoons xawaash (see Tip)

1 large russet potato, peeled and cut into ½-inch cubes

1 handful cilantro leaves, roughly chopped

1 medium red bell pepper, halved, stemmed, seeded and sliced

1 medium green bell pepper, halved, stemmed, seeded and sliced

Muufo or rice, for serving

Directions at cooking.nytimes.com

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