A bright, cozy Middle Eastern–inspired stew where tender beef simmers with onions, warm spices, and lemony ground sumac. Hearty, aromatic, and perfect over rice, bread, or couscous—flavor deepens even more by day two.
Pat beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
Brown beef in batches, 3–4 minutes per side, until well seared. Transfer to a plate; leave drippings in the pot.
Add onion to the pot and cook 3–4 minutes until softened and golden at the edges. Stir in garlic, cumin, sumac, and smoked paprika; cook 30–60 seconds until fragrant.
Return beef (and any juices) to the pot. Stir in carrots, celery, diced tomatoes, beef broth, and bay leaf. Bring to a gentle boil.
Reduce heat to low, cover, and simmer 1½–2 hours, stirring occasionally, until beef is fork-tender and flavors meld.
Discard bay leaf. Stir in lemon juice if using; adjust salt and pepper to taste. If broth is thin, simmer uncovered 5–10 minutes to thicken.
Ladle into bowls, garnish with chopped parsley, and serve hot over rice, couscous, or with warm flatbread.