This beef stew with harissa certainly packs a flavour punch. You can make your own harissa or for ease use shop bought.
Researching for stew recipes recently I came across a dish called Sumagiyya. From what I gather this is a stew dish from the Gaza region based on the ingredients of Chard, Lamb and Tahini paste (my ears must have pricked up when I read the word tahini). Other than a brief description on a couple of websites, I couldn’t find an actual recipe so if you know of one please do get in touch. Instead I came across an idea of marinating lamb or beef in harissa paste before adding to a stew. Sounded equally fab, so I decided to give it a spicy go.
I’m absolutely loving harissa at the moment, in particular basting my chicken thighs in it before roasting or adding a dollop on scrambled eggs in the morning (a spicy breakfast will definitely wake you up). I’m currently using a spicy harissa paste from a jar though I have promised myself I will make my own very soon and have a harissa recipe all lined up by Hugh Fearnley-Whittingstall when I finally get around to shopping for all the ingredients.
Since I made this dish before I purchased my slow cooker, it was made on the hob, but you could easily make it in a slow cooker while you were out for the day.
I don’t think you could possibly sneak many more nutrients into this dish. A colourful, fresh, hearty dish to brighten up any wintry grey day. I served my stew with my variation on a classic Fattoush recipe.
- 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
- 10 black olives, chopped
- Pomegranate seeds to serve
- 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.