Name: Tunisian Jewish Spinach and Beef Stew
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Tunisian Jewish
Ingredients: 2 lbs beef chuck, trimmed and cut into 1-inch cubes; 3 tbsp olive oil; 1 large yellow onion, finely chopped; 8 garlic cloves, minced; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp ground coriander; 1/2 tsp cayenne pepper with 1 tsp kosher salt and 1/2 tsp black pepper; 1.5 lbs frozen chopped spinach, thawed and squeezed very dry; 1 cup dried chickpeas, soaked overnight and drained; 3 cups beef broth or water; 1 tbsp tomato paste; 1 preserved lemon, finely chopped; 1 tsp harissa paste (optional, for heat)

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This beloved North African Jewish comfort dish combines tender chunks of beef with wilted spinach and chickpeas in a fragrant, slow-simmered sauce infused with cumin, garlic, and warm spices. Traditional for Tunisian Jewish Shabbat lunch, the flavors deepen as the stew rests, making it even better the next day.

Prep Time20 mins

Cook Time110 mins

Total Time130 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

420 kcalCalories
22 gFat
6 gSaturated Fat
22 gCarbs
8 gFiber
3 gSugar
35 gProtein
620 mgSodium
950 mgPotassium
180 mgCalcium
6 mgIron
18 mgVitamin C
320 mcgVitamin A

Ingredients

For the Beef and Spices

2 lbs beef chuck, trimmed and cut into 1-inch cubes
3 tbsp olive oil
1 large yellow onion, finely chopped
8 garlic cloves, minced
1 tbsp ground cumin
1 tbsp sweet paprika
1 tsp ground coriander
1/2 tsp cayenne pepper with 1 tsp kosher salt and 1/2 tsp black pepper

For the Stew

1.5 lbs frozen chopped spinach, thawed and squeezed very dry
1 cup dried chickpeas, soaked overnight and drained
3 cups beef broth or water
1 tbsp tomato paste
1 preserved lemon, finely chopped
1 tsp harissa paste (optional, for heat)

Directions

Pat the beef cubes dry with paper towels and season with salt and pepper. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering.
Working in two batches to avoid crowding, sear the beef cubes on all sides until deeply browned, about 2 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes.
Stir in the minced garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant, stirring constantly so the spices do not burn.
Add the tomato paste and cook for 1 more minute, then return the beef to the pot along with any accumulated juices. Pour in the broth and add the soaked chickpeas.
Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 minutes until the beef is nearly fork-tender and the chickpeas are tender.
Stir in the squeezed spinach and preserved lemon, mixing well so the greens wilt into the sauce. Cover and continue cooking for 30 to 40 minutes until the beef is very tender.
Uncover and simmer 10 more minutes to thicken the sauce if needed. Taste and adjust seasoning with additional salt, pepper, or harissa to taste.
Ladle into shallow bowls, drizzle with a little olive oil, and serve hot with crusty bread or buttered couscous.

Cook’s Notes

Squeeze the thawed spinach extremely well in a clean kitchen towel; excess moisture will make the stew watery and dilute the flavor.
Brown the beef in batches to get a real sear; crowding the pan will steam the meat instead of caramelizing it.
This dish is traditionally made ahead and reheated, so the spices have time to fully meld into the sauce.
If using canned chickpeas instead of dried, add them during the final 30 minutes of cooking so they stay intact.
Serve with warm pita or a thick slice of rustic country bread to soak up the rich, garlicky sauce.