Name: Savory Tunisian Keleya Zaara Stew Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 1.5 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon paprika; 2 cups beef broth; 1 tablespoon fresh lemon juice; 0.25 cup chopped fresh cilantro; Salt and freshly ground black pepper to taste

This comforting Tunisian Keleya Zaara stew is ready in 90 minutes and features tender beef simmered in a golden turmeric and cumin broth. Traditionally served during Jewish holidays, this fragrant dish brings the rich, warm flavors of North Africa right to your dinner table.

Instructions

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Pat the beef cubes dry with paper towels and season them generously with salt and black pepper on all sides.

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the beef cubes in a single layer and sear until deeply browned on all sides, about 6 to 8 minutes, then transfer the beef to a plate and set aside.

Reduce the heat to medium, add the chopped onion and minced garlic to the pot, and cook for 5 minutes until the onions are soft and translucent.

Stir in the turmeric, cumin, coriander, and paprika, cooking for about 1 minute until the spices are highly fragrant.

Return the seared beef and any accumulated juices to the pot, then pour in the beef broth, scraping up any browned bits from the bottom.

Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 minutes until the beef is fork-tender.

Remove the lid, stir in the fresh lemon juice, and let it simmer uncovered for 5 more minutes to slightly reduce the sauce.

Garnish the stew with fresh chopped cilantro and serve warm over a bed of fluffy couscous or with crusty bread.