Stew Warming

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• 3 cloves Garlic
• 1 sliced Onion
• 2 Lbs Beef
• 8 ounces Tomato Puree
• 1 cup Water
• 3 tbs Olive Oil
• 1 Slice Lemon
• 1 large Potatoes
• 1/4 cup Soy Sauce
• 1/2 tsp Black Pepper
• 2 Bay Leaves
• To taste Salt

0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.

1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.

2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.

3. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.

4. Transfer to a serving plate. Serve with Saffron rice.

5. Share and enjoy!