Marak Temani (Yemenite Beef Soup)

• 2 beef bones with marrow
• 2 onions, sliced
• 1 tablespoon cilantro, chopped
• 10 cups water
• 1 lb beef stew, cut into 1 inch cubes
• 2 teaspoons hawaij
• 2 teaspoons salt (to taste)
• fresh ground pepper
• 2 medium russet potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into 1 inch pieces

1. Combine the bones, onions, cilantro and water in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour. Skim any foam off the surface as it develops.
2. Add the beef, hawaij, salt and pepper, and simmer, stirring occasionally, until the meat is nearly tender, about 1 hour. Skim any foam off the surface as it develops.
3. Add the potatoes and carrots and continue cooking until the potatoes are soft and the meat is fully tender, about 30 minutes. Remove the bones before serving. Serve accompanied with slices of pita bread.

beef, onions, cilantro, water, beef stew, hawaij, salt, fresh ground pepper, russet potatoes, carrots

Taken from www.food.com/recipe/marak-temani-yemenite-beef-soup-498560 (may not work)