Ingredients

• Yield:
• 6 to 8 servings
• 3 tablespoons olive oil
• 2 medium onions, diced (about 3 cups)
• 3 garlic cloves, minced or pressed
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• s mall pinch saffron (optional)
• Fine sea salt and black pepper
• 2½ pounds boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 2-inch pieces
• ¾cup vegetable or beef stock, or water, plus more if needed
• 1 cup cilantro leaves and tender stems, finely chopped, plus more for serving
• 1½ pounds green beans, trimmed
• 2 to 3 tablespoons seeded and finely chopped preserved lemon (about ½ lemon), plus more to taste
• ½ cup pitted Castelvetrano or Kalamata olives, for serving
• Bread, for serving

Instructions

• Heat oil in a large pot over medium-low. Add onions, garlic, turmeric, ginger, saffron (if using), ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onions begin to soften, 5 to 7 minutes.
• Add the beef, adjust heat to medium and cook, stirring occasionally, until the meat is lightly browned, about 7 minutes.
• Add stock (or water) and cilantro, and bring to a boil over high heat.
• Cover the pot, adjust heat to low and simmer for about 1½ hours, until the beef has partially softened (when pressed with a fork it should feel soft but not fall apart).
• Stir in the green beans and preserved lemon, adjust heat to high and bring to a boil. The green beans should be partially submerged in the liquid; add stock or water as needed. Turn down to low, cover and simmer until the green beans are tender, 15 to 20 minutes. Stir occasionally to make sure the beans cook evenly.
• Taste and add more preserved lemon or salt as necessary. Garnish with olives and more cilantro, and serve with bread.

Notes

• If making a variation on this recipe using peas and carrots, add the carrots about the same time as the green beans, and add the peas when the other vegetables are tender, cooking them for a few minutes.