This beef stew with harissa certainly packs a flavour punch. You can make your own harissa or for ease use shop bought.
Ingredients
400g beef braising steak (or other stewing cut), diced
2 Tablespoons of harissa paste
Olive oil
1 red onion
½ tsp ground cinnamon
½ tsp ground ginger
Juice + zest of 1 lemon
½ pint stock (mine was home made calf bone marrow stock)
6 medium carrots, diced
Handful coriander
Seasoning
10 black olives, chopped
Pomegranate seeds to serve
Instructions
Marinate the beef in harissa paste for at least an hour or overnight.
In a large saucepan fry off the steak in a little olive oil, till browned, add diced onion and cook till softened. Add the spices, lemon zest & juice then stock. Bring to boil then reduce to a light simmer and cover and cook for 2-3 hours.
After 1 hour of cooking time add the carrots and half of the coriander, cover and cook on low for the remaining cooking time. Stir regularly and keep the heat low. You may need to add a little more liquid. Season with salt and pepper.
When ready to serve add in the chopped olives and scatter with coriander and pomegranate seeds.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/harissa-beef-stew/