This homey one-pot stew—from Leah Koenig’s latest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen—is much brighter than its short ingredient list might indicate. That’s all thanks to the technique of slowly building layered flavor with beef fond, aromatics, spices, and acidic tomatoes.
This stellar dish is akin to beef chili and a hallmark of Rome’s Libyan Jewish cuisine, which, as Koenig writes, “boasts an abundance of meat, vegetable, and legume-based stews—saucy, spicy medleys that pair perfectly with couscous.” This version includes tomatoes, cumin, and hot paprika, giving it particularly deep, warm flavors. “With a mix of tender beef and white beans swimming in a velvety sauce,” Koenig adds, “it is a staple on Shabbat and holiday tables.”
What you’ll need
Dutch Oven
$90 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Tongs
$18 $14 At Amazon
Wooden Spoon
$9 At Amazon
Recipe information
Total Time
3 hours 20 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Pat 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2" pieces, dry with paper towels and season generously with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.
Step 2
Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes, 2 tsp. ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 Tbsp. double-concentrated tomato paste.
Step 3
Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, 1½–2 hours.
Step 4
Uncover pot and stir in two 15-oz. cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 45–60 minutes. Taste and season with more salt and black pepper if needed.
Step 5
Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley.
Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.
