Entree: Tunisia – Tunis & North – كمونية ➤ Kamūniyya (Cumin-scented Tunisian stew of beef and liver braised in tomato and stock)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) beef liver, sliced into bite-size pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 cup (240 ml) canned crushed tomatoes
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground paprika
- 1 bay leaf
- 2 tbsp (30 ml) red wine vinegar or lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1–2 tsp (5–10 g) harissa or chili paste for heat

Show original ingredient measurements

- 1 lb (450 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) beef liver, sliced into bite-size pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 cloves (approx. 12 g) garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 cup (240 ml) canned crushed tomatoes
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground paprika
- 1 bay leaf
- 2 tbsp (30 ml) red wine vinegar or lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1–2 tsp (5–10 g) harissa or chili paste for heat

Instructions

1. Season the beef pieces with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches, about 4–5 minutes per batch. Remove browned meat and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the onion until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste, ground cumin, coriander, and paprika; cook 1–2 minutes to bloom the spices.
4. Return the browned beef to the pot, add crushed tomatoes, beef stock, and bay leaf. Bring to a simmer, reduce heat to low, cover, and braise gently for 45 minutes to 1 hour until beef is tender.
5. While the beef is braising, pat the liver slices dry and season lightly. In a separate skillet, quickly sear the liver in a little oil 1–2 minutes per side until just cooked through; set aside.
6. When the stew beef is tender, stir in the seared liver, red wine vinegar or lemon juice, chopped parsley, and harissa if using. Simmer uncovered 5–10 minutes to meld flavors and slightly thicken the sauce. Adjust salt and pepper.
7. Remove the bay leaf and serve hot with crusty bread or couscous.