Mtewem
Slow-cooked meat ragout with chickpeas and warming spices. A deeply savory Tunisian stew that's tender, aromatic, and perfect served over couscous or bread.
Ingredients
- 1.5 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp harissa paste
- 1 can canned chickpeas, drained
- 3 cups beef broth
- 1/4 tsp caraway seeds
- 1/8 tsp ground cinnamon
- 1/2 tsp salt
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium-high heat.
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2
Brown 1.5 lbs cubed beef chuck in batches, about 5 minutes per batch. Remove and set aside.
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3
In the same pot, cook 1/2 sliced onion until softened, about 4 minutes.
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4
Add 2 cloves minced garlic and cook for 30 seconds.
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5
Stir in 1 tbsp harissa paste and cook for 1 minute.
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6
Return beef to the pot. Add 1 can drained canned chickpeas, 3 cups beef broth, 1/4 tsp caraway seeds, 1/8 tsp ground cinnamon, and 1/2 tsp salt.
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7
Bring to a boil, then reduce heat and simmer covered for 50 minutes, stirring occasionally, until beef is very tender.
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8
Internal temperature of beef should reach 160°F. Serve hot over couscous or with bread.