Tunisian Beef Stew (Liftiyya)

• 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

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.

stew meat, black pepper, extra virgin olive oil, extra virgin olive oil, onion, tomato, water, chickpeas, cayenne pepper, parsley, spinach, kosher salt, lemon

Taken from www.food.com/recipe/tunisian-beef-stew-liftiyya-193920 (may not work)