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Creamy Yogurt Beef Stew with Mastic Rice

Tender beef cubes simmered in a silky yogurt sauce and served with fragrant, fluffy mastic rice. A comforting Egyptian-style meal that comes together in under an hour with deep flavor and minimal effort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 580 kcal

Equipment

  • 1 | Deep non-stick pan | for searing and sauce
  • 1 | Medium pot with lid | for the rice
  • 1 | Garlic press |
  • 1 | Whisk | for tempering yogurt
  • 1 | Wooden spatula |
  • 1 | Measuring spoons |

Ingredients
  

  • .5 | lb | beef cubes | preferably chuck or stewing beef
  • 3 | tbsp | vegetable oil | for searing
  • 0.5 | tsp | mixed spice or black pepper |
  • 4 | | green cardamom pods | whole
  • 2 | | garlic cloves |
  • 1 | cup | hot water | added gradually
  • 2 | cups | plain full-fat yogurt |
  • 1 | tbsp | cornstarch | optional for thicker sauce
  • 2 | tbsp | butter | for the rice
  • 3 | tbsp | oil | for the rice
  • 4 | cups | Egyptian short-grain rice | washed and drained
  • 0.25 | tsp | mastic resin | crushed
  • | | salt | to taste

Instructions
 

  • Heat oil in a deep pan over medium-high heat and sear the beef cubes until well browned on all sides.
  • Sprinkle mixed spice over the meat, add cardamom pods, and stir briefly.
  • Press the garlic into the pan and cook 30 seconds until fragrant.
  • Pour in hot water gradually, scraping the bottom, and simmer until the liquid takes on a deep color.
  • Whisk yogurt in a bowl, then slowly mix in ladlefuls of the hot broth to temper it.
  • Turn off the heat completely, pour the tempered yogurt over the meat, and stir until the sauce is smooth and glossy.
  • In a separate pot melt butter with oil, add the washed rice and crushed mastic, and toss to coat every grain.
  • Add water to cover the rice by about 1 cm, bring to a boil, cover, and steam on low until fluffy.
  • Fluff the rice, plate it beside the creamy beef, and garnish with lemon slices.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat the stew gently over low heat while stirring to keep the yogurt sauce smooth.
Rinse the rice thoroughly until the water runs clear for the fluffiest result.
Full-fat yogurt is strongly recommended to prevent curdling.