Nötkött och vit böngryta med kummin

👩‍🍳 Gör så här

1. 1
   Pat 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2" pieces, dry with paper towels and season generously with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.
2. 2
   Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes, 2 tsp. ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 Tbsp. double-concentrated tomato paste.
3. 3
   Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, 1½–2 hours.
4. 4
   Uncover pot and stir in two 15-oz. cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 45–60 minutes. Taste and season with more salt and black pepper if needed.
5. 5
   Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.