Beef suqaar is a quick and versatile beef and vegetable dish that’s a cross between a stew and a stir-fry. “Suqaar” comes from an Arabic word, meaning “small ones.” Here, the small ones refer to the small pieces of meat—the butcher I went to cut the cubes to about 1.3 cm (½-inch), but you can cut them smaller (0.5 cm or ¼-inch). This version features a thick, spicy tomatoey gravy.

Serves 4-6

Beef Suqaar
Save RecipeSave Recipe


  • 15 ml (1 tablespoon) Olive oil
  • 750 g (1-½ lb.) beef, cut into 1.3 cm (½-inch) cubes (see Notes)
  • 100 g (1 cup) Onion, sliced (1 medium)
  • 25 ml (5 teaspoons) Garlic, minced (5 cloves)
  • 1 Chicken stock cube
  • 5 ml (1 teaspoon) Black pepper
  • 5 ml (1 teaspoon) Cumin
  • 5 ml (1 teaspoon) Berbere OR paprika (see Notes)
  • 30-45 ml (2-3 tablespoons) Water
  • 125 g (1 cup) Carrots, peeled and thinly sliced (2 medium)
  • 125 g (1 cup) Tomato, diced into small cubes (1 medium)
  • 100 g (½ cup) Green bell pepper, sliced in lunettes (½ medium)
  • Salt (to taste – see Notes)
  • Baguette OR cooked rice, for serving


  1. Heat the olive oil and add the beef, onion, garlic, carrots, stock cube, and spices. Stir well and sauté for few minutes (the meat doesn’t need to be fully cooked at this point).
  2. Add a little water, carrots, tomato, and bell peppers. Continue to sauté until the meat is fully cooked and the gravy is thick. Balance flavours to taste.
  3. Remove from heat and serve over rice, pasta or on a baguette.


A halal butcher at Kishki World Foods (see stockist information below) provided me with lean steak, but I think a cut with a bit of connective tissue (such as chuck) would be fine as well.

Berbere is a staple spice blend used in Ethiopian cooking. Each blend is different but can contain a mix of allspice, black pepper, cardamom, chilli, coriander, fenugreek, nutmeg, salt, and other spices. You can purchase it or blend your own.

Given how salty some stock cubes can be, you may not need any additional salt in this dish.

Originally posted on Rye & Ginger.