Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- Heavy 3-quart (3 liter) lidded pot
- Measuring jug
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Meat is weighed raw. The recipe makes two generous main-course portions.
Make it work
- Keep heat low and the lid tight; if liquid runs low before ingredients soften, add a little hot water.
Prep 20 min · Cook 145 min · Waiting 10 min
Plan about 175 minutes: 20 minutes preparation, 145 minutes cooking and 10 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 10.6 oz (300 g) beef chuck, 3/4-inch (2 cm) cubes
- 8.8 oz (250 g) potatoes, thick slices
- 8.8 oz (250 g) green cabbage, wedges
- 5.3 oz (150 g) carrot, thick slices
- 5.3 oz (150 g) tomatoes, chopped
- 3.5 oz (100 g) red bell pepper, chunks
- 3.5 oz (100 g) onion, sliced
- 2 garlic cloves (6 g), sliced
- 2 tsp (10 ml) neutral oil
- 1/2 cup (120 ml) water
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) chopped cilantro
Step-by-step method
- Prepare broad pieces
Cut beef into 3/4-inch (2 cm) cubes. Slice onion; cut potatoes and carrot into 1/2-inch (1.3 cm) thick pieces. Chop pepper and tomatoes, slice garlic and cut cabbage into wedges. - Brown the bottom layer
Heat oil in a heavy 3-quart (3 liter) pot over medium-high heat. Brown beef in two batches for 3–4 minutes each, then return all meat to the bottom. - Add onion
Lower to medium and cook onion over the beef for 5 minutes, stirring this bottom layer only. - Layer vegetables
Scatter carrot and garlic over meat, then potato, pepper and tomato, sprinkling cumin, salt and pepper between layers. Finish with cabbage wedges on top. - Add minimal liquid
Pour measured water down the side without disturbing layers. Cover with a tight-fitting lid; the vegetables will release liquid as they heat. - Cook quietly
Bring to a faint simmer, reduce to very low and cook covered for 100–130 minutes without stirring. Check every 30 minutes for audible simmering and adequate bottom liquid; add hot water around the edge if it dries. - Check the bottom meat
Gently lift a side of the vegetable layers and test beef with a fork. It should separate easily, and potatoes should be tender. If beef resists, continue 15 minutes at a time. - Rest and serve
Rest covered off heat 10 minutes. Lift layers carefully into two bowls, divide cooking juices equally and finish with cilantro.
Cook’s notes
A beef dimlama using a small liquid buffer for home cookware. The reference is a vegetarian domlama; this version needs longer for chuck tenderness.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
No major allergen is deliberately included in the listed ingredients; check package labels and cross-contact information.
Approximate nutrition
Per serving: 525 kcal · Protein 36 g · Carbohydrates 48 g · Fat 23 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.