This recipe for harissa beef stew originally appeared as harissa lamb stew in the September 2018 edition of the BBC Good Food magazine. It featured a selection of recipes from Donal Skehan's 'Donal's Meals in Minutes' recipe book. The recipe isn't on the Good Food website, however, you will get it on Donal Skehan's. I would normally have tried making the original recipe using lamb, however, we're struggling just now to get lamb shoulder.
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The end result is beautifully tender beef in a rich sauce that is full of flavour...delicious!
Tips
- 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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Ingredients
- 3 tbsp olive oil
- 600g diced stewing steak (see Tips)
- 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
- 400g tin chopped tomatoes
- 500ml chicken or vegetable stock
- 400g 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 Tips) 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!
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Harissa Beef Stew
Ingredients
- 3 tbsp olive oil
- 600g 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
- 400g tin chopped tomatoes
- 500ml chicken or vegetable stock
- 400g 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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