Tunisian Beef Stew (Liftiyya)

MsPia's Note:

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.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 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.