Hearty Molokhia Beef Stew – Ready in 5 Hours

Tunisian Molokhia with Beef

(Hearty Molokhia Beef Stew – Ready in 5 Hours)

Step into the aromatic kitchens of Tunisia with this hearty molokhia soup. Fresh, earthy okra leaves meet tender beef, a splash of harissa, and a subtle hint of citrus for a truly comforting dinner.

Ingredients

• 7 oz dried molokhia leaves (about 200 g)
• 1 Tbsp + 1 Tbsp olive oil (≈6 Tbsp total)
• 4 Tbsp tomato paste (¼ cup)
• 2 Tbsp minced garlic
• 2 tsp Tunisian harissa paste (add more to taste)
• 1 tsp ground coriander
• 1 tsp ground caraway
• Pinch kosher salt
• ½ tsp freshly ground black pepper
• 2.2 lb bone‑free beef (shoulder or shank), cubed small
• 1 lemon, quartered
• French or crusty loaf, sliced for serving

Instructions

1. Prepare Molokhia: In a large heavy‑bottom pot, combine the dried molokhia, olive oil, and simmer with about 8 cups of water. Stir until a mild boil, then add a cup of hot water to help the leaves release their color.
2. Cook: Reduce heat to medium, add the remaining water, cover, and simmer for 2–2½ hrs, stirring every 20 minutes to prevent burning. The mixture should darken to a deep green‑black shade.
3. Toast Spices: While the molokhia simmers, whisk tomato paste, harissa, coriander, caraway, salt, and pepper in a small bowl.
4. Brown Beef: In a separate pan, gently brown the beef cubes with the spice blend at medium heat.
5. Combine: Add the browned beef and the hot water to the molokhia pot. Simmer uncovered for 15–20 min until the beef is tender.
6. Finish: Let the soup simmer on low heat for 1 ¾–2 hrs to develop depth.
7. Serve: Ladle into bowls, squeeze fresh lemon wedges over the top, serve with additional harissa if desired, and croutons of crusty bread.

Nutrition (per 100 g)

Calories 30 Protein 1 g Fat 0 g Carbs 2 g Fiber 2 g Calcium 300 mg Iron 0.36 mg Sodium 15 mg Cholesterol 0 mg Vitamin C 4.8 mg