Aromatic Mediterranean Feast: Kamounia Beef Stew

Ingredients:

- 2 lb. stew beef
- 1/4 c. olive oil
- 1 large onions, chopped fine
- 1 Tbsp. tomato paste
- 2 Tbsp. harissa paste
- 2 tsp. cumin
- 1 tsp. aleppo pepper
- 1 bay leaf
- 1/2 tsp. turmeric paste
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 Tbsp. garlic paste

- Cooked rice or flatbread

Preparation:

Sprinkle the beef cubes with half the salt. Heat the oil in a medium cast iron pot with a lid. Add about a quarter of the beef, making sure not to crowd the pan, and brown on two sides. Remove from the pan and keep warm. Continue cooking all of the beef until it is all browned.

Add the onion and cook over medium heat, about 15 - 20 minutes, or until very browned and starting to caramelize. Add the tomato paste, harissa, cumin, aleppo, bay leaf, turmeric, the remaining salt, and white pepper. Cook, stirring, for 3-4 minutes. Add the beef to the pan along with any dripping left on the plate. Add enough water to cover. Bring to a boil and then reduce the heat to medium low. Cover and simmer, stirring every 30 minutes, for 4-5 hours or until the beef is extremely tender, the meat should break up as you stir it.

Remove from the heat and allow to cool for 5 minutes. Add the garlic paste and stir to incorporate and break up the meat.

Serve with rice or flat bread.

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