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Tunisian Beef Stew (Liftiyya)

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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.”
2hrs 30mins

Ingredients Nutrition


  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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