This harissa beef and leek stew is not just rich and comforting; it’s smoky, flavorful, spicy, and will have you wanting more snow days, so you have an excuse to make it regularly.
Tender beef in a spicy, smoky harissa broth with lots of aromatic leeks makes this harissa beef stew the best Sunday supper option.
This harissa beef stew is one of my go-to snow day meals. It’s so warming, comforting, and best eaten while watching the snow fall. It’s rich, deeply savory, spicy, and made for a cozy dinner inside when it’s extra cold outside.
Cubes of chuck roast become melt-in-your-mouth tender as they braise in a harissa-spiced broth, while leeks, carrots, and Yukon gold potatoes add flavor and heartiness. Harissa brings a smoky heat and depth without overwhelming the dish, and a pistachio-lemon garnish at the end gives each bite a little bit of brightness to offset the richness of the beef.
This stew is perfect for a relaxed snowy Sunday dinner or a make-ahead meal that only improves as it sits. Serve it with crusty bread or homemade dinner rolls to soak up all that delicious broth.
How to Make Harissa Beef and Leek Stew
A slow-braised beef stew with harissa, tender vegetables, and a bright pistachio finish.
What you need
- Beef: I use chuck roast, but you can use a round or rump roast, but you may need to simmer them longer as they have less fat. You can also use bone-in or boneless short ribs, though they’ll be significantly more expensive.
- Aromatics and vegetables: You’ll need a large leek, celery, garlic, carrots, bay leaves, and Yukon gold potatoes
- Harissa paste: I used Mina Harissa Paste, but you can use your favorite brand. You can also use a harissa spice blend and just use 1 to 2 tablespoons instead of 4 to 6 tablespoons, as the flavor is more concentrated.
- Low-sodium beef stock: Depending on the harissa paste you use, you may want to opt for low-sodium beef stock, as some harissa can be a little salty. If you’re using a powdered harissa spice blend, you may want to opt for traditional beef stock to ensure your stew isn’t bland. If using a paste, taste it first and adjust your approach to beef stock accordingly. If you don’t have low-sodium beef stock, you can use half water and half beef stock to reduce the saltiness.
- Herb garnish: I finish each bowl with a mixture of minced parsley, crushed pistachios, lemon juice, and lemon zest. It helps round out the richness of the stew.
How to make it
Step 1: Prepare the beef.
Pat the beef dry and transfer it to a large bowl. Add the flour, 3 teaspoons kosher salt, and 1½ teaspoons black pepper. Toss until the beef is evenly coated and set aside.
Step 2: Brown the beef.
Heat the olive oil in a large Dutch oven over medium heat. Working in batches, brown the beef on all sides, being sure not to overcrowd the pot. Adjust the heat as needed. Transfer the browned beef back to the bowl.
Step 3: Cook the aromatics.
If the pot looks dry, add another teaspoon or two of olive oil. Return to medium heat and add the sliced leeks and diced celery. Sauté for 6 to 8 minutes, until the leeks and celery begin to soften.
Add the garlic, carrots, and potatoes. Season lightly with salt and cook for 1 to 2 minutes, just until fragrant.
Step 4: Bloom the harissa.
Add the harissa paste and stir to coat the vegetables. Cook for 1 to 2 minutes, allowing the spice paste to sizzle and deepen in flavor.
Step 5: Simmer and braise.
Return the beef to the pot along with any accumulated juices. Pour in the beef stock and add the bay leaves. Bring the stew to a boil, then turn off the heat, cover, and transfer to the preheated oven.
Bake for 1½ to 2 hours, or until the beef is fork-tender.
Step 6: Skim and season.
Remove the pot from the oven and skim any excess fat from the surface. Turn the heat to medium and simmer, uncovered, for 20 minutes to reduce and thicken the broth further. Taste and adjust seasoning with additional salt and black pepper as needed.
Step 7: Prepare the garnish.
Combine the parsley, pistachios, lemon juice, lemon zest, and a pinch of salt in a bowl. Stir to combine and set aside.
Step 8: Serve.
Ladle the stew into bowls and scatter the pistachio garnish on top. Serve with crusty bread or warm dinner rolls.
FAQ
How spicy is this stew?
It depends on your harissa. Using 4 tablespoons gives it a subtle heat; 6 tablespoons adds more kick but still won’t overpower the dish. Be sure to taste your harissa first and add accordingly. If it’s very spicy, as little as two tablespoons of paste could be enough. Each brand varies significantly, and you can always add more as you cook!
Can I make this ahead of time?
Yes, absolutely! This stew is even better the next day or even the day after. Cool completely, refrigerate, and reheat gently on the stove.
Can I make this on the stovetop instead of the oven?
You can simmer it gently on low for 2 to 2½ hours, but the oven provides more even heat and better texture. Be sure to let it simmer for 20 to 30 minutes uncovered after the initial covered simmer.
What can I substitute for pistachios?
Toasted almonds, pine nuts, or even pumpkin seeds work beautifully.
Harissa Beef and Leek Stew
Equipment
Ingredients
- 3 pounds chuck roast (cut into 2-inch cubes)
- 3 tablespoons flour
- 3 teaspoons kosher salt (plus more to taste)
- 1½ teaspoons black pepper (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 1 large leek (white and light green part only; thoroughly rinsed, trimmed, and thinly sliced into rounds)
- 4 ribs celery (trimmed and diced)
- 6 cloves garlic (peeled and minced)
- 1 pound carrots (peeled, trimmed, and cut into 2-inch pieces)
- 1 pound Yukon gold potatoes (peeled and halved)
- 4 to 6 tablespoons harissa paste (depending on spice preference)
- 6 cups low-sodium beef stock (see Note 1)
- 2 bay leaves
For serving:
- ¼ cup parsley (loosely packed and minced)
- 2 tablespoons raw pistachios (roughly chopped)
- ½ lemon (juiced, about 1 tablespoon of juice total)
- ½ teaspoon lemon zest
Instructions
Prepare the beef:
- Preheat the oven to 350ºF.
- Pat the beef dry and transfer to a bowl. Cover with 3 tablespoons flour, 3 teaspoons kosher salt, and 1½ teaspoons black pepper. Toss to coat evenly and set aside.
Brown the beef:
- Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium heat. Once hot, begin browning the beef in batches, about 3 minutes per side, being careful not to overcrowd the pot. Adjust the heat as needed and transfer back to the bowl once all of the meat is well-browned.
Cook the aromatics:
- If the pot seems dry, add another teaspoon or two of extra virgin olive oil. Return the heat to medium. Add the sliced leeks and diced celery. Sauté for 6 to 8 minutes until the celery begins to soften.
- Add the garlic, carrots, and potatoes. Season lightly with salt. Cook for 1 to 2 minutes.
Brown the harissa paste:
- Add the harissa paste to the pot and stir to coat. Cook for 1 to 2 minutes until fragrant.
Simmer the stew:
- Return the beef to the pot and cover with 6 cups of low-sodium beef stock. Add 2 bay leaves and bring to a boil. Turn off the heat and cover the pot. Transfer to the oven for 1½ to 2 hours or until the beef is very tender.
- Remove the pot from the oven and skim any excess fat or oil from the top.
Finish the stew:
- Turn the heat on the stew to medium-low. Simmer, uncovered, for 20 minutes to reduce and thicken the broth further. Taste and adjust the seasoning to your preference.
Prepare the pistachio garnish:
- Place the minced parsley, chopped pistachios, lemon juice, lemon zest, and a pinch of salt in a small bowl. Set aside.
To serve:
- Ladle the stew into bowls. Scatter the pistachio garnish on each bowl. Serve with crusty bread or homemade dinner rolls. Enjoy!
