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Tunisian-Style Stoup

tunisian stye stew stoup

On Shabbat we like to celebrate with a little meat, even so, we lightened  up this twist on traditional Tunisian stew using stew meat instead of  flanken and ground chicken meatballs in place of beef. Nothing is missed  in the final result that keeps the healthy beans and spinach we love in our  one-pot meal served over couscous.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • 2 tablespoons extra virgin olive oil
  • 1 small onion, minced
  • 1 tablespoon finely chopped fresh cilantro or 1 teaspoon dried
  • 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons paprika
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly ground blackpepper
  • 1 pound ground chicken or turkey
  • 2 tablespoon raw quick cooking oats or whole-wheat breadcrumbs (if needed)


  • 2 tablespoons extra virgin olive oil
  • 1 pound beef stew meat
  • Kosher salt
  • Freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 large onion, finely chopped
  • 5 cups beef broth
  • 6 ounces frozen spinach
  • 1 (15-ounce) can white kidney beans or chickpeas, rinsed and drained
  • 3 cups cooked whole-wheat couscous


1. Heat oil in a 6-quart saucepan over medium-high heat.

2. Add onions, cook, stirring, until soft, about 5 minutes.

3. Stir in cilantro, parsley, cumin, paprika, cinnamon, salt, and pepper.

4. Remove to a large bowl, mix in ground chicken.

5. If mixture is very wet add oats or breadcrumbs to bind.

6. Form into about 16 (1-ounce) balls, cover with plastic wrap and refrigerate.

7. Return the saucepan to medium-high heat and add oil.

8. Season stew meat with salt and pepper.

9. Working in batches, add meat and sear, turning, until browned on all sides, about  8 minutes. Transfer meat to a plate and set aside.

10. Add garlic and onions to the pan and cook, stirring, until lightly caramelized,  about 5 minutes.

11. Return stew meat to the pan.

12. Add broth, and bring to a boil; reduce heat to a simmer, cover, and cook for  2 hours.

13. Add meatballs and simmer, covered, about 1 hour more or until stew meat is  fork tender.

14. Add spinach and beans and keep warm until serving.

15. Serve stoup over or alongside couscous.

Vegetarian: Swap vegetable broth for beef broth and double the beans for meat.

Nutritional information per serving : 580 calories, 20g fat, 60mg cholesterol, 1550mg sodium, 57g carbohydrates, 8g fiber, 2g sugar, 45g protein

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.