Somali Stew - Maraq (Pronounced Mah-Ruhk) - cooking recipe

Ingredients

1 onion, chopped
1 -2 tablespoon oil
1 lb stewing beef, cubed
2 large tomatoes, chopped
1 cup squash, cubed
2 -3 okra, sliced
3 carrots, sliced
6 ounces tomato paste
2 cups water, divided (or enough for stew consistency)
1 large potato, cubed
1 large green pepper, chopped
1 tablespoon salt
1 tablespoon ground cumin
2 -3 cloves garlic, minced
1/3 - 1/2 cup cilantro, finely chopped

Preparation

In a large heavy saucepan, saute onion in 1-2 Tbsp.
oil.
Add and brown beef.
Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
Add squash, okra, carrots, tomato paste, and 1 c.
water.
Continue to cook on high 5 minutes.
Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
Serve over rice or with\"Injera- Ethiopian Flat Bread\" known as canjeero in Somalia.