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.
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.
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.
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.
If using potatoes or chili, add them during the final 30 minutes of simmering.
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 hot over steamed basmati rice, with flatbread, or alongside pickled vegetables.
Garnish with chopped herbs if desired.
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.
Side: Turmeric rice, Iraqi khubz (flatbread), or pickled turnips
Drink: Mint tea, labneh drink, or a light red like Grenache (for a fusion dinner)
4 servings