By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
761 cal · 120 min
T'fina Pkaila (Beef Rib and Meatball Stew)
Recipe GLPR976fdaad7e6b40
A hearty North African-inspired beef stew featuring tender short ribs and aromatic spiced meatballs simmered together with spinach and white kidney beans in a savory beef broth. Warm spices like cumin, cinnamon, and paprika infuse this comforting one-pot meal with rich, complex flavor.
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Ingredients
6 tablespoons Olive oil
1 pound Ground chuck
Small yellow onion, minced
1 tablespoon Ground cumin
1 tablespoon Ground black pepper
1 tablespoon Fresh cilantro, finely chopped
1 tablespoon Fresh parsley, finely chopped
2¼ teaspoons Kosher salt
1½ teaspoons Paprika
¾ teaspoon Ground cinnamon
Egg, lightly beaten
1 pound Beef flanken-cut short ribs
Freshly ground black pepper, to taste
4 Garlic cloves, finely chopped
Large yellow onion, minced
5 cups Beef stock
6 ounces Fresh spinach leaves, chopped
16 ounces Canned white kidney beans, rinsed and drained
Directions
Prepare the meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced small onion and sauté until softened, about 3 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the ground chuck, sautéed onion, cumin, 1 tablespoon black pepper, cilantro, parsley, 2¼ teaspoons kosher salt, paprika, cinnamon, and the beaten egg. Mix gently until just combined; do not overmix.
Form the mixture into 18-20 meatballs, each about 1½ inches in diameter. Set aside on a plate.
Prepare the stew: In the same skillet, heat the remaining ¼ cup olive oil over medium-high heat. Season the beef short ribs generously with kosher salt and freshly ground black pepper.
Working in batches to avoid crowding, brown the seasoned short ribs in the hot oil until deeply caramelized on all sides, about 8-10 minutes total. Transfer the browned ribs to a plate.
In the same skillet, add the chopped garlic and minced large onion. Sauté over medium heat, stirring frequently, until the onion is softened and fragrant, about 5 minutes.
Pour the beef stock into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Return the browned short ribs to the skillet.
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and simmer for 40 minutes, or until the short ribs are becoming tender.
Gently add the prepared meatballs to the simmering broth. Continue cooking, covered, for another 35-40 minutes, until the meatballs are cooked through (internal temperature of 160°F) and the short ribs are tender.
Stir in the chopped spinach and white kidney beans. Simmer for an additional 5 minutes until the spinach is wilted and the beans are heated through.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls with the broth, meatballs, short ribs, and vegetables.
Comments
This North African stew hits the Charlotte pantry well: beef short ribs and ground beef are standard grocery finds at any major chain, and white kidney beans (canned, widely stocked) keep you local. The 120-minute stated time is honest for a braise, though count on active prep and hands-on cooking across that span—not a truly passive dish. At roughly $3.50–$4.00 per serving, it's moderate for a two-protein, spiced stew; the cost is driven by the ribs and beef stock. Budget the extra stop for fresh cilantro and parsley if your nearest Harris Teeter doesn't stock them reliably; ALDI and Food Lion carry them but not always year-round in winter. Spinach and onion anchor it as a weeknight feed for six, with leftovers that hold and reheat well through the week.
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