Tunisian Beef Stew (Liftiyya) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This recipe comes from the book Real Stew . The name on the book was: Turnip,Tomato, Chickpea, and Spinach Stew with Beef from Tunisia (pretty long name). I'm posting the recipe as it appears on the book, but I made it on the crock pot, adding the chickpeas and spinach in the last 1/2 hour. Ingredients:
1 lb stew meat, cut into 1-inch cubes |
2 tablespoons tabil, tabil-tunisian spice mix |
1/2 teaspoon black pepper |
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
1 onion, chopped |
1 lb fresh tomato, chopped |
1 1/2 cups water |
2 teaspoons harissa, harissa paste |
1/2 cup canned chick-peas |
2 teaspoons cayenne pepper |
1 1/2 lbs turnips, peeled and quartered |
2/3 cup parsley, finely chopped |
10 ounces spinach, cut into strips |
2 teaspoons kosher salt |
1 lemon, juice of |
Directions:
1. Roll the meat in Tabil and black pepper.
2. In a casserole, heat the olive the oil over medium heat.
3. Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
4. Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
5. Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
6. Stir in the lemon juice and serve.
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