Tunisian Jute Leaf Stew with Beef

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Tunisian jute leaf stew is a deeply savory, slow-simmered dish where tender chunks of beef mingle with finely chopped jute leaves in a fragrant garlic-coriander broth. The leaves release a naturally silky texture that gently thickens the stew, while Tunisian harissa adds a warm, smoky heat. Spooned over crusty bread or steamed semolina, it is a beloved everyday centerpiece across Tunisian homes.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 4 gSugar
• 42 gProtein
• 820 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 7 mgIron
• 32 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beef and broth

• 2 lb beef chuck, cut into 1 1/2-inch chunks
• 1 large yellow onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 1 1/2 teaspoons fine sea salt
• 6 cups water

For the jute leaves and finishing sauce

• 1 lb fresh jute leaves, finely chopped (or 12 oz frozen chopped jute leaves, thawed)
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Tunisian harissa paste, plus more to serve
• 1/4 cup chopped fresh cilantro

Directions

1. Pat the beef dry and season with salt. Heat a heavy pot over medium-high, add a splash of olive oil, and brown the beef in batches for 2 to 3 minutes per side until deeply colored; transfer to a plate.
2. Reduce heat to medium, add the diced onion to the same pot, and cook for 6 to 8 minutes until soft and golden, scraping up the browned bits.
3. Stir in the tomato paste, ground cumin, ground coriander, and bay leaf, and toast for 1 minute until fragrant and brick-red. Return the beef with any juices.
4. Pour in the water, bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 50 to 60 minutes, until the beef is fork-tender.
5. Meanwhile, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic, ground coriander, and cumin, and cook gently for 1 to 2 minutes until aromatic but not browned.
6. Add the chopped jute leaves directly to the beef pot and simmer, uncovered, for 12 to 15 minutes; the leaves will soften and the broth will turn slightly viscous and deep green.
7. Stir in the toasted garlic-coriander oil, the harissa paste, and the fresh cilantro. Simmer 2 more minutes, taste, and adjust salt.
8. Ladle the stew into warm bowls, drizzle with extra harissa if desired, and serve with crusty country bread or fluffy couscous.

Cook’s Notes

• Fresh jute leaves (molokhia) give the best flavor and texture; if using frozen, thaw and drain well so the stew does not turn watery.
• Always stir the garlic-coriander oil in at the end, since high heat will turn the garlic bitter and mute the aromatics.
• Tunisian harissa varies wildly in heat; start with 1 teaspoon and build up, especially if serving children or spice-sensitive guests.
• Swap beef chuck for bone-in lamb shoulder or chicken thighs if you prefer, adjusting simmer time until the meat slips off the bone.
• The stew thickens as it cools, so loosen any leftovers with a splash of hot water when reheating.

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