One pot, lots of flavor. This stewed harissa beef and rice with chickpeas and fennel is my new hearty dinner go-to.
This stewed harissa beef and rice perfect meal prep option filled to the brim with rice, chickpeas, ground beef, and lots of smoky, aromatic flavor.
Ground beef, mushrooms, fennel, and chickpeas simmer with tomatoes, stock, and spices while a wild rice blend cooks right in the pot to give you a rich, layered flavor without multiple pans.
This might be a little bit of a kitchen sink dinner, but that’s okay. It’s loaded with all the stuff I love most. The recipe starts with a foundation of savory ground beef, umami mushrooms, and subtly sweet fennel to create a complex flavor profile. It’s enhanced with plenty of garlic and smoky, spicy harissa powder and paprika to give it a bit more sweetness. To stretch this meal even further, I add a can of chickpeas and a quick-cooking wild rice blend. It’s filling, nutritious, and a meal you won’t mind eating multiple days in a row, which is great because it’s even better as leftovers.
How to make this stewed harissa beef and rice
What you need
- Protein: Ground beef, though you can make this with ground turkey or ground chicken if preferred
- Grains and legumes: Wild rice blend, canned chickpeas
- Vegetables and aromatics: Baby bella mushrooms, yellow onion, fennel bulb, garlic, whole peeled tomatoes, lemon
- Pantry and spices: Harissa powder, paprika, beef stock
How to make it
Step 1: Brown the beef.
Cook the ground beef in extra virgin olive oil with salt and pepper until fully browned. Transfer to a bowl.
Step 2: Cook the mushrooms.
Sauté mushrooms in the same pot until they release moisture and begin to brown. Season lightly, add the remaining olive oil, and cook until well-browned.
Step 3: Build the flavor base.
Add onion and fennel; cook until softened. Stir in garlic, harissa powder, and paprika. Toast briefly until fragrant. Return the beef to the pot and then add the rice and toast lightly.
Step 4: Simmer.
Add chickpeas, whole peeled tomatoes, and beef stock. Bring to a boil, reduce to low, cover, and simmer until the rice is tender. Break up the tomatoes as they simmer.
Step 5: Finish
Stir in lemon juice and simmer uncovered briefly. Remove from heat and let stand to thicken slightly.
Step 6: Serve
Spoon into bowls and garnish with fennel fronds. Finish with a drizzle of olive oil and a pinch of paprika, if you like.
FAQ
What’s the difference between harissa powder and harissa paste?
Harissa is a North African condiment, typically prepared as a paste. Harissa powder approximates the flavor of the traditional paste with a blend of spices made from ground chiles, garlic, and warm spices. It adds smoky heat and concentrated flavor without extra moisture, which makes it ideal for stews, rubs, and dishes where you don’t want to thin the broth. Harissa paste–the traditional condiment–is made with chiles, oil, and aromatics, and it delivers a deeper, saucier heat but will add liquid and richness. If using paste instead of powder, start with about 1 tablespoon and reduce the added oil slightly to keep it from becoming overly unctuous.
Can I substitute harissa paste for harissa powder?
Yes. Use about 1 tablespoon harissa paste for every 2 tablespoons harissa powder, then adjust to taste. Because paste contains oil and moisture, your stew may be slightly richer and looser in texture.
Why does my wild rice cook faster than typical recipes say?
Cooking time depends on the blend. I use RiceSelect Royal Blend, which cooks in about 15 minutes because it includes quicker-cooking rices mixed with wild rice. Many traditional wild rice blends, or pure wild rice, can take 40 to 60 minutes, and brown rice typically needs 35 to 45 minutes. Note that because this is simmering in a stew, the cooking time for any rice variety will be longer than what the package suggests. For example, the Royal Blend has a standard cooking time of 15 minutes, but really takes 30 to 40 minutes in the stew. Plan accordingly depending on the rice variety you choose.
What if I’m using traditional wild rice or brown rice?
Plan for a longer simmer. Traditional wild rice may need up to an hour to become tender, and brown rice usually takes around 40 minutes. You may also need an extra splash of stock or water as it cooks.
Can I cook the rice separately to control texture?
Absolutely. If you’re using a slower-cooking rice or prefer firmer grains, cook it separately and stir it into the stew at the end. This also prevents the rice from absorbing too much liquid if you plan to store leftovers.
Stewed Harissa Beef and Rice
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound ground beef (90/10)
- 10 ounces baby bella mushrooms (trimmed, wiped clean, and sliced)
- 1 yellow onion (peeled and diced)
- 1 fennel bulb (trimmed, cored, and small-diced; stems reserved for another use and fronds reserved for garnish)
- 5 cloves garlic (peeled and minced)
- 2 tablespoons harissa powder (see Note 1)
- 2 teaspoons paprika (plus more for serving)
- 1 cup wild rice blend (see Note 1)
- 1 (15-ounce) can chickpeas (drained)
- 1 (14.5-ounce) can whole peeled tomatoes
- 4 cups beef stock
- 1 lemon (juiced)
- Salt and pepper
Instructions
Brown the beef:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the beef and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 15 minutes, breaking it up as it browns, until cooked through. Transfer to a bowl.
Sauté the mushrooms:
- Add the mushrooms to the pot and cook over medium heat for 8 to 10 minutes. Turn occasionally and allow them to release their water. Once the water evaporates and the mushrooms begin to brown around the edges, add a pinch of salt.
- Add 1 tablespoon extra virgin olive oil to the mushrooms and cook for 1 to 2 minutes until they brown completely.
Sauté the aromatics:
- Add the diced onion and fennel to the mushrooms. Sauté for 5 to 6 minutes, turning often, until they soften. Season lightly with salt and pepper.
- Add the minced garlic, harissa powder, and paprika to the pot. Stir to coat the vegetables and cook for 1 minute until fragrant. Return the beef to the pot and add the rice. Toast for 1 minute.
Simmer the stewed beef and rice:
- Add the chickpeas, whole-peeled tomatoes, and 4 cups of beef stock. Turn the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 30 to 40 minutes until the rice is tender. Taste and adjust the seasonings to your preference. Break the tomatoes up as they simmer.
Finish the beef and rice:
- Remove the lid from the pot and add the lemon juice. Simmer for 5 minutes. Turn off the heat and let stand for 5 to 10 minutes before serving.
To serve:
- Spoon the beef and rice into bowls and serve with reserved fennel fronds. Finish with a drizzle of extra virgin olive oil and a sprinkle of paprika if desired. Enjoy!
AMAZING!!! This was so hearty and really good for meal prep.