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Harissa beef stew in a bowl garnished with coriander and sour cream on the side.

Harissa Beef Stew

By: Deborah
Beautifully tender beef in a rich sauce that is full of flavour...delicious!  Enjoy with naan or flatbread on the side.
PREP: 10 minutes
COOK: 2 hours 30 minutes
TOTAL: 2 hours 40 minutes
Course: Main
Cuisine: North African
Servings: 5 people
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Equipment

Ingredients

  • 3 tbsp olive oil
  • 600 g (1.3 lb) diced stewing steak see Notes
  • salt and freshly ground black pepper
  • 1 large onion finely chopped
  • 2 large aubergines cut into chunks
  • 3 garlic cloves crushed
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 0.5 tsp ground cinnamon
  • 2 tbsp rose harissa paste
  • pared rind of half a lemon
  • 400 g (14 oz) tin chopped tomatoes
  • 500 ml (2 cups) chicken or vegetable stock
  • 400 g (14 oz) tin chickpeas drained and rinsed
  • chopped coriander and natural yoghurt to serve

Instructions

  • Pour the oil into a large casserole and place over a high heat while you season the beef with salt and pepper. Add the beef, in batches, and brown all over then remove with a slotted spoon and set aside.
  • Add the onion and aubergine to the pan and fry for 10 minutes, then add the garlic and spices and cook for a minute more. Stir in the harissa paste and add the lemon rind then pour over the tinned tomatoes and stock. Season well.
  • Return the beef to the pan and simmer gently, covered, for 1.25 hours, adding the chickpeas after 30 minutes.
  • Uncover and cook for a further 30 to 45 minutes (see Notes) until the meat is falling apart. Scatter with coriander and serve with dollops of yoghurt.   We enjoyed it with some garlic and coriander naan on the side to soak up the lovely sauce...and decided it would also be pretty good in a baked potato!

Notes

  • Try the recipe with diced lamb shoulder or for vegetarian options, try butternut squash or sweet potato.
  • At step 4, after removing the lid, when using lamb it stated to cook for a further 20 to 30 minutes, however, I found with the beef that it needed just a bit longer so have suggested a further 30 to 45 minutes.
  • This harissa beef stew recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 588kcal | Carbohydrates: 46g | Protein: 36g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 442mg | Potassium: 1426mg | Fiber: 14g | Sugar: 16g | Vitamin A: 232IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS beef, butternut squash, comfort food, lamb, stew, sweet potato, vegetarian option
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