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Cairo 2 Go’s Torley

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Cuisine Egyptian

Ingredients
  

  • 4 tablespoons canola oil
  • 1 pound beef cut into small cubes
  • 1 onion diced
  • 2 tablespoons garlic minced
  • 1 serrano pepper diced
  • 2 potatoes peeled and cut into ½-inch pieces
  • 2 carrots peeled and cut into ½-inch pieces
  • 2 zucchinis peeled and cut into ½-inch pieces
  • 1 cup peas
  • 1 cup green beans
  • 2 green peppers cut into small cubes
  • 5 fresh tomatoes crushed
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • Fresh cilantro to taste
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°.
  • In a large pot over high heat, brown beef in canola oil. Add onion, garlic, serrano pepper, and tomato paste and stir for 2 minutes.
  • Reduce heat to medium. Add all vegetables and stir for 5 minutes. Add crushed tomatoes, broth, salt, and pepper, and boil for 15 minutes. Add garlic and cilantro.
  • Transfer to large, oven-safe dish and bake for 30 minutes, until surface becomes golden brown.

Notes

For vegan prep, exclude beef and substitute vegetable broth