Harissa Beef and Leek Stew
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.
Print
Pin
Share on Facebook
Servings: 6 to 8
Calories: 486kcal
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!
Notes
Note 1: 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.
Nutrition
Calories: 486kcal | Carbohydrates: 31g | Protein: 55g | Fat: 15g | Sodium: 356mg | Fiber: 6g | Sugar: 7g | Vitamin C: 33mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!