Entree: Tunisia – Sahel Coast – Kamounia (Cumin-scented Tunisian stew of braised beef often enriched with liver, garlic, and tomato)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) beef liver, trimmed and sliced (optional but traditional)
- 4 tbsp (60 ml) olive oil
- 1 large onion, finely chopped (about 200 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef broth
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1/2 tsp (2.5 ml) ground cinnamon (optional)
- 1/4 tsp (1.25 ml) ground cayenne or 1 tsp (5 ml) harissa paste, adjust to taste
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a heavy pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well caramelized on all sides. Remove and set aside.
2. In the same pot, add the remaining 2 tbsp olive oil and gently sauté the chopped onion over medium heat until translucent, about 6–8 minutes.
3. Add the minced garlic, ground cumin, paprika, and cinnamon (if using). Cook, stirring, until aromatic, about 1 minute. Toasting the cumin briefly in the fat deepens the flavor.
4. Stir in the tomato paste and cook 1–2 minutes to remove rawness, then return the browned beef to the pot. Pour in the beef broth and bring to a simmer.
5. Cover and braise gently over low heat, or in a 325°F (160°C) oven, until the beef is tender, about 1 to 1 1/2 hours.
6. If using liver, quickly sear the sliced liver in a separate skillet with a little oil for 1–2 minutes per side until just cooked, then add to the stew in the last 10 minutes of cooking so it softens into the sauce without overcooking.
7. Stir in the red wine vinegar or lemon juice and cayenne or harissa to taste. Adjust salt and pepper. If the sauce is too thin, simmer uncovered to reduce slightly.
8. Garnish with chopped cilantro or parsley and serve hot with couscous, rice, or crusty bread.