Tunisian Mloukhia with Beef and Coriander

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the mloukhia powder and stir constantly for 5 minutes until it forms a thick, dark green paste. This step is crucial for developing flavor and preventing lumps.

Add the chopped onion to the mloukhia paste and cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic, ground coriander, and harissa paste, cooking for another 2 minutes until fragrant.

Add the beef stew meat to the pot and brown on all sides for about 8-10 minutes. Season with salt and black pepper.

Gradually add the water or beef broth, about 1 cup at a time, stirring continuously to ensure the mloukhia paste dissolves smoothly and no lumps form. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let it simmer for at least 2.5 to 3 hours, or until the beef is very tender and the mloukhia has thickened to a rich, dark green stew. Stir occasionally to prevent sticking and ensure even cooking.

Taste and adjust seasoning if necessary. Serve hot with crusty bread or couscous.