Marag Lahm (Iraqi Tomato-Beef Stew) is a warm, homey dish filled with tender beef simmered in a deeply spiced tomato broth. It’s a quintessential part of Iraqi cuisine—often served over rice or with flatbread to soak up the rich, tangy sauce. This stew celebrates bold yet balanced flavors, drawing from Middle Eastern spices and slow-simmered comfort.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsBeef & Aromatics
2 tbsp vegetable oil (or ghee)
1 ½ lbs beef stew meat, preferably chuck, cut into large cubes
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp tomato paste
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Salt and pepper, to taste
Tomato Broth
4 medium ripe tomatoes, peeled and chopped (or 1 can whole peeled tomatoes, crushed)
4 cups beef stock or water with 1 bouillon cube
1 bay leaf
Juice of 1/2 lemon, or to taste
Optional Add-ins
1 potato, peeled and cubed (common variation)
1 green chili pepper, whole or sliced (for heat)
Chopped parsley or cilantro, for garnish
Brown the Beef
1
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
Add beef in batches (to avoid steaming) and sear until browned on all sides. Set aside.
Sauté Aromatics
2
In the same pot, lower the heat and add onions. Cook until soft and golden, about 7–8 minutes.
Stir in garlic, tomato paste, turmeric, cumin, coriander, and cinnamon. Cook for 1–2 minutes to bloom the spices.
Build the Stew
3
Return the beef to the pot. Add tomatoes, stock, bay leaf, and a pinch of salt.
Bring to a gentle boil, then lower heat and cover.
Simmer for 1.5 to 2 hours , stirring occasionally, until the beef is very tender and the stew is thickened.
Add Potatoes (Optional)
Finish and Adjust
5
Remove bay leaf. Add lemon juice, then taste and adjust salt, pepper, or acidity as needed.
The sauce should be rich and slightly tangy, with a soft, stewy consistency.
Serve
6
Serve hot over steamed basmati rice , with flatbread , or alongside pickled vegetables .
Garnish with chopped herbs if desired.
Tips & Variations
7
Make it in advance – It’s even better the next day once the flavors meld.
For extra depth – Use a dash of pomegranate molasses or a few dried limes (loomi) during simmering.
No beef? Substitute with lamb for a traditional Iraqi alternative.
Pairing Suggestions
8
Side: Turmeric rice , Iraqi khubz (flatbread) , or pickled turnips
Drink: Mint tea , labneh drink , or a light red like Grenache (for a fusion dinner)
Ingredients Beef & Aromatics
2 tbsp vegetable oil (or ghee)
1 ½ lbs beef stew meat, preferably chuck, cut into large cubes
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp tomato paste
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Salt and pepper, to taste
Tomato Broth
4 medium ripe tomatoes, peeled and chopped (or 1 can whole peeled tomatoes, crushed)
4 cups beef stock or water with 1 bouillon cube
1 bay leaf
Juice of 1/2 lemon, or to taste
Optional Add-ins
1 potato, peeled and cubed (common variation)
1 green chili pepper, whole or sliced (for heat)
Chopped parsley or cilantro, for garnish
Directions Brown the Beef
1
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat.
Add beef in batches (to avoid steaming) and sear until browned on all sides. Set aside.
Sauté Aromatics
2
In the same pot, lower the heat and add onions. Cook until soft and golden, about 7–8 minutes.
Stir in garlic, tomato paste, turmeric, cumin, coriander, and cinnamon. Cook for 1–2 minutes to bloom the spices.
Build the Stew
3
Return the beef to the pot. Add tomatoes, stock, bay leaf, and a pinch of salt.
Bring to a gentle boil, then lower heat and cover.
Simmer for 1.5 to 2 hours , stirring occasionally, until the beef is very tender and the stew is thickened.
Add Potatoes (Optional)
Finish and Adjust
5
Remove bay leaf. Add lemon juice, then taste and adjust salt, pepper, or acidity as needed.
The sauce should be rich and slightly tangy, with a soft, stewy consistency.
Serve
6
Serve hot over steamed basmati rice , with flatbread , or alongside pickled vegetables .
Garnish with chopped herbs if desired.
Tips & Variations
7
Make it in advance – It’s even better the next day once the flavors meld.
For extra depth – Use a dash of pomegranate molasses or a few dried limes (loomi) during simmering.
No beef? Substitute with lamb for a traditional Iraqi alternative.
Pairing Suggestions
8
Side: Turmeric rice , Iraqi khubz (flatbread) , or pickled turnips
Drink: Mint tea , labneh drink , or a light red like Grenache (for a fusion dinner)
Iraqi Tomato-Beef Stew (Marag Lahm)
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