Beefaroni Stew

For the Beef and Maroni Stew, first soak the saffron in water overnight.

Peel the onions and cut them into rings. Wash the coriander, dry well and chop finely. Cut the chestnuts into quarters. Remove the seeds from the pomegranate.

Clean the beef and cut it into 16 pieces. Rub with salt and pepper. Heat half of the clarified butter and brown the beef on all sides.

Heat the remaining clarified butter and fry the onion rings in it. Place in a casserole with the meat and chestnuts. Pour the saffron water over it and add the soup. Cover and simmer on low heat for about 1 hour.

Add the pomegranate seeds and simmer for another 15 minutes. Serve the beef and marroni stew sprinkled with coriander.

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