North African Harissa-Braised Beef Stew
This recipe is sure to hit all your taste buds. Peppery harissa and other ingredients shake up your traditional beef stew recipe.
Cook Time: 9 hrs 15 mins
Servings: 8
Ingredients: 14
Ingredients
Garnish
Preparation
Alternate Cooking Method
-
Step 1
Place beef Chuck Roast pieces and flour into 4-1/2 to 5-1/2 quart slow cooker; toss to coat. Add greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Stir to combine. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking).
Cooking Tip:
Harissa powder can be substituted equally for harissa paste.
Ras el hanout is a North African spice blend that can be found in the spice aisle of your grocery store.
-
Step 2
Stir in cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa; continue cooking, covered, 30 minutes or until cauliflower is crisp-tender. Turn off slow cooker, let stand, covered, 5 minutes.
Cooking Tip:
Evaporated milk may be substituted for evaporated goat milk.
Additional harissa may be added, as desired.
-
Step 3
Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.
Cooking Tip: Serve over cous cous, if desired.
-
Step 4
Alternate Cooking Method
Cooking Tip: This recipe can be made in a 6-quart electric pressure cooker. Toss beef and flour in medium bowl. Place beef in pressure cooker; top with greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa to pressure cooker. Use beef, stew, or high-pressure setting on pressure cooker; program 5 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir and let stand 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. (Refer to the manufacturer's instructions.)
Nutrition Information
465 Calories
8.1g SAT FAT
42g PROTEIN
5.5 mg IRON
12.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 465 Calories; 165.6 Calories from fat; 18.4g Total Fat (8.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 6.4 g Monounsaturated Fat;) 132 mg Cholesterol; 559 mg Sodium; 29 g Total Carbohydrate; 4.3 g Dietary Fiber; 42 g Protein; 5.5 mg Iron; 798 mg Potassium; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 2.7 mcg Vitamin B12; 12.1 mg Zinc; 31.5 mcg Selenium; 148.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
?keep=c)
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
