Beef Khashlama

Rinse the beef, pat it dry and cut into large chunks, about 4–5 cm each. Peel the potatoes and cut them in half or into large pieces, slice the onion into rings, cut the tomatoes and bell peppers into large chunks, and slice the garlic thinly.

In the bottom of a heavy-bottomed pot, layer half the onion, then half the tomatoes and bell peppers, then the potatoes. Lightly salt and pepper each layer.

Place the beef on top of the vegetables, season with salt and pepper. Add the remaining onion, tomatoes, bell peppers, garlic, parsley and basil. Do not stir the layers.

Pour in the water, cover the pot with a lid and bring to a boil over high heat.

Reduce the heat to low and simmer covered for 2 hours without stirring; if needed, just gently press the vegetables down with a spoon to keep them submerged in the liquid.

Check the beef with a fork: it should pierce easily, and the potatoes should be soft. If the meat is still tough, continue simmering for another 20–30 minutes.

Remove the pot from the heat, let the khashlama rest covered for 10 minutes, then serve in deep bowls with the broth, vegetables and fresh herbs.