north African harissa-braised beef stew

North African Harissa-Braised Beef Stew

“Growing up on a farm and dairy, beef stew was something my mother and grandmothers would prepare to warm us up after a long day of working outside doing chores in the cold. As one of my first exploratory lab projects working in the National Cattlemen's Beef Association Culinary Center, I updated a traditional beef stew recipe to include the African chili blend, harissa. I love this recipe because of my interest in trendy ingredients and global flavors. This recipe also includes collard greens, which quickly became one of my favorite foods while I lived in Atlanta, Georgia.” – Chef Barry Strand, Culinary Innovations Coordinator is from Brush, Colorado and lives in Englewood, Colorado.

  • 1 beef Boneless Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 8 pieces
  • 1/4 cup all-purpose flour
  • 2 cups packed chopped fresh collard greens, stems removed
  • 1 can (14-1/2 ounces) unsalted diced tomatoes
  • 1 cup diced onion
  • 1 cup reduced-sodium beef broth
  • 1/2 cup golden raisins
  • 4 tablespoons harissa paste, divided
  • 3 teaspoons ras el hanout
  • 1 teaspoon salt
  • 2 cups roughly chopped cauliflower florets
  • 1 can (14-1/2 ounces) no-salt added chickpeas, drained and rinsed
  • 1 can (12 ounces) evaporated goat milk

Garnish

Chopped preserved lemon, lemon zest, chopped pickled okra, chopped fresh parsley leaves, chopped roasted peanuts

  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).
  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.
  3. Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.

Alternate Cooking Method

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 per serving: 465 calories; 18.4 g fat (8.1 g saturated fat; 6.4 g monounsaturated fat; 0.6 g polyunsaturated fat); 132 mg cholesterol; 559 mg sodium; 798 mg potassium; 29 g carbohydrate; 4.3 g fiber; 42 g protein; 3.8 mg niacin; 0.5 mg vitamin B6; 2.7 mcg vitamin B12; 5.5 mg iron; 31.5 mcg selenium;12.1 mg zinc; 148.4 mg choline; 0.6 g polyunsaturated fat.